Recipe For Sonora Chicken Pasta

SPICY SONORA CHICKEN & PASTA

Steps:

• Boil the noodles until they are tender, drain & put into a large serving bowl along with the cooked chicken.
• Heat the queso dip, tomato sauce, & black beans in a sauce pan. Pour over the noodles once hot.
• Top with the diced tomatoes & serve hot.

COPYCAT RUBY TUESDAY'S SONORAN CHICKEN PASTA RECIPE

Steps:

• Combine the cheese spread with the cream in a small saucepan, then cook over medium to low heat. Stir the cheese often until it melts and becomes smooth. Set aside.
• Heat the olive oil in a skillet over medium heat. Add the garlic, green chili pepper, red chili pepper, and yellow onion. Saute until translucent.
• Deglaze with white wine and reduce briefly.
• Add the cheese sauce, granulated sugar, and ground cumin. Bring the sauce to a simmer.
• Continue simmering for 5 to 7 minutes or until the flavors meld and incorporate, stirring occasionally.
• Adjust seasoning with salt and pepper. Set aside.
• Melt the butter in a deep skillet over medium heat. Add the paprika and roast briefly.
• Remove the pan from the heat, add the pasta, and toss to combine. Return to the heat and warm through.
• Transfer roughly ¼ of the pasta to a plate and pour about ⅓ cup of cheese sauce over the pasta.
• Place roughly 5 ounces of cooked and sliced chicken breasts on top.
• Add ⅓ cup of the black beans over the chicken.
• Add roughly ¼ cup of chopped tomatoes to the beans.
• Garnish with green onions and serve. Enjoy!

SONORA CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken in a baking dish. Cover and bake for 1 hour in preheated oven. Remove chicken from dish and allow to cool. Remove meat from bone and tear into small pieces.
• Meanwhile, mix the cream of mushroom soup, the cream of chicken soup, chili, picante sauce, milk, onion, cumin, and garlic powder in a large bowl.
• Spread half the shredded chicken into the bottom of a 9x13 inch baking dish. Cover the chicken with half of the tortilla pieces. Pour half of the sauce on top of the tortillas; sprinkle half the Cheddar cheese and Monterey Jack cheese evenly over the dish. Repeat the layers with the rest of the ingredients.
• Bake in preheated oven until all the cheese has melted and sauce mixture is bubbling, 35 to 40 minutes.