Ruby Tuesdays has an excellent pasta called Sanora chicken pasta. This recipe is almost the exact same version if not better. Also you get a great looking dinner with this recipe with blushing tomatoes and Spring green onions. What more could one ask for? The only thing anyone will ask for is more.
4 chicken breast, boneless and skinless
250 grams cellentani pasta, cooked per package directions
1/2 cup tomatoes, diced
2 scallions, sliced top to bottom
1/2 cup cilantro, fresh
6 tablespoons butter
1/2 cup onion, finely chopped
2 garlic cloves, minced
3 tablespoons all-purpose flour
1 cup hot water
1 tablespoon chicken stock
1 cup heavy cream
salt to taste
1/2 teaspoon sugar
1/4 teaspoon hot pepper sauce or harissa
1 teaspoon lemon juice
1 teaspoon red pepper flakes
3/4 cup shredded Parmesan cheese
1 cup shredded mozzarella cheese
1/2 cup salsa
3/4 cup sour cream
spicy black beans:
1 (15 ounce) can black beans, drained and rinsed
3 tablespoons bbq sauce
1. In a nonstick 9-inch skillet on medium heat spray with cooking oil then add chicken breast. Cook fully on each side until no longer pink. Cut into small long strips and sit aside. In a 2-quart saucepan on medium heat add black beans and bbq sauce, stir and cook for 5 minutes. Sit aside.
2. In a saute pan on medium heat add butter, garlic and onions, cook until tender. Add hot water, chicken stock, salt, sugar, hot pepper, lemon juice, red pepper, Parmesan, mozzarella, salsa and sour cream. Mix well, until blended. Add cream, stir. Quickly add flour and whisk continuously until blended and thick.
3. In a large bowl add pasta and toss with cheese sauce (you may have extra sauce). Add pasta into prepared plates, add black beans atop, chicken strips and then garnish with tomatoes, cilantro and scallions.