Sonora Chicken Pasta Recipe - Allrecipes.com
Sonora Chicken Pasta Recipe
  • READY IN 25 mins

Sonora Chicken Pasta

Recipe by  

"Great pasta with cheese sauce topped with beans, tomatoes, and chicken"

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Ingredients Edit and Save

Original recipe makes 4 to 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    10 mins
  • READY IN

    25 mins

Directions

  1. In a medium saucepan, heat drained black beans over medium heat; set aside.
  2. In a medium saucepan, melt cheese and sour cream.
  3. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and place in a bowl.
  4. Add hot pepper sauce, Worcestershire sauce, dried red pepper flakes, and salt and pepper to taste to cheese sauce when melted; mix well.
  5. Spoon sauce over pasta and top with beans, tomatoes, green onions and chicken; serve.
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Reviews More Reviews

Most Helpful Positive Review
Aug 29, 2003

Good recipe! I thought the sauce was a little rich and it could have used more hot sauce, but other than that my husband & I thought it was "restaurant quality!"

 
Most Helpful Critical Review
Nov 13, 2005

I have been looking for this recipe since having it at Ruby Tuesday`s. This is definately not it. I`ve tried eliminating the velveeta & sour cream, & instead using an alfredo sauce. It`s closer to the original, but I can`t seem to get that southwestern cheese flavor, even after adding southwest seasoning. Hopefully someone can come up with that cheese sauce.

 

41 Ratings

Oct 15, 2003

This recipe is NOT a good example of the actual Ruby Tuesday's entree. I would not recommend this dish.

 
Dec 19, 2011

This was pretty darn good. My husband cooked it, and used about 8 oz. Velveeta and a can of drained diced tomatoes with green chilies in place of the chopped tomatoes, because that's what we had on hand. I don't think we'll add any more Velveeta next time...the sauce was great and we LOVE cheese! Quick and easy and VERY filling! Thanks Bernadette!

 
Jul 27, 2005

This is a decent starter recipe, but it needs some tweaking and I'm not sure yet how to go about it. The problem is the cheese: you can't get past the Velveeta taste, even when you cut the amount in half. No amount of sour cream can disguise that decidedly fake cheese taste. Additionally, it's pretty gross when, if you have leftover cheese sauce, it has congealed into a solid block of goo in the pan. I think the answer might lie in combining sour cream with the spices (and adding chile powder) and mixing in some shredded cheese, and then just warm it to serving temperature. The cheese won't be melted, but I think it'd have a more natural flavor.

 
Aug 17, 2003

For those who think this is too cheesy tasting or too much sour cream, I can only say "well, duh!" If you don't like those two ingredients, you definitely won't like this recipe and shouldn't even try it. My husband and I thought this was FANTASTIC! The first thing he said was that it LOOKED really nice. It tasted even better. Next time I'll use another can of beans and at least one more piece of chicken. The cheese sauce would also be great as a dip for chips or vegetables.

 
Jun 14, 2011

I agree, to the people who "cant get over the Velveeta taste".. Well, this recipe is not for you! I found this recipe after looking for something to cook to use up my chunk of processed cheese food. (Not Velveeta brand, either.) I had to halve the recipe b/c I didn't have a pound of the stuff, in fact I didn't even have 1/2 pound but I improvised. I added a mexican spice blend to the cheese sauce (the fresh stuff you squeeze out of a tube) and it gave the sauce such an intense, good heat! I will definitely make this dish again if I come across Velveeta that I need to use up. I would even feed this to guests, it was delicious!!! Overall easy recipe to tweak or add to if need be, so don't worry if you don't have all the ingredients down to a T. I would suggest trying to make the sauce spicy or at least mild, it takes away from the processed cheese flavor that so many people don't love.

 
Nov 26, 2007

My daughter ate this at Ruby Tuesday's and absolutely loved it so I had to find the recipe. Now she likes mine better than at the restaurant!

 

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Nutrition

  • Calories
  • 765 kcal
  • 38%
  • Carbohydrates
  • 78.1 g
  • 25%
  • Cholesterol
  • 97 mg
  • 32%
  • Fat
  • 33 g
  • 51%
  • Fiber
  • 8.4 g
  • 34%
  • Protein
  • 41.1 g
  • 82%
  • Sodium
  • 1062 mg
  • 42%

* Percent Daily Values are based on a 2,000 calorie diet.

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