Best 5 Spicy Sonora Chicken Pasta Recipes

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!

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.

TEENA'S SPICY PESTO CHICKEN AND PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Place farfalle pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
• Heat the olive oil in a large skillet over medium heat. Mix in the chile paste and chicken. Cook and stir chicken 10 minutes, or until evenly browned and juices run clear.
• Toss the cooked farfalle, pesto, Parmesan cheese, and cilantro into the skillet, and continue cooking just until heated through.

SPICY CAJUN CHICKEN PASTA

Steps:

• Melt 2 tbs butter in large skillet over medium-high heat. Saute the bell peppers, onions and garlic in the butter for 8-10 minutes until softened slightly. If you like your veggies blackened in this type of dish, like I do, give them a couple more minutes until the edges start to turn black.
• While the veggies are cooking, cut the chicken breast into bite size pieces.
• Prepare a medium size pan over high heat with the olive oil. When the pan is hot, add the chicken and cook, stirring for 5-7 minutes, or until the chicken is no longer pink.
• When the vegetables are softened or blackened to your liking, add the chicken to the pan.
• Add the tomatoes, mushrooms, chicken stock, 1/4 tsp salt, cayenne pepper, paprika, pepper and thyme and simmer for 10-12 minutes until thickened. If you like your sauce a little thicker, just add 1/2 teaspoon cornstarch to a couple tablespoons of the liquid from the saucepan. Stir until smooth, remove pan from heat and whisk in cornstarch/sauce mixture, then put back on the heat.
• While the sauce is simmering, prepare fettucini according to package directions and serve sauce over plated noodles. Sprinkle a little parsley over each serving to complete.

SIMPLE SPICY CHICKEN PASTA

Steps:

• Heat a few lugs of the olive oil in a large pan on a med-high heat then add the onions, garlic, peppers and chilli powder. Fry for about 5 minutes, or until onions are softened and pale (not golden).
• Add the chicken, with a pinch of salt and pepper, to the pan and cook until all the chicken is sealed, but not browning.
• Keep on the heat and add the tomatoes, worcestershire sauce, juice of 1/2 a lemon, the chilli flakes and a good pinch of salt and pepper. Give a good stir and turn the heat up high. Let the sauce reach a boil and then reduce the heat to a med-low setting. Cover the pot and allow to simmer for 45 minutes, stirring occasionally.
• With about 15 minutes left to cook, put on some pasta . I recommend a tagliatelle, fusilli, conchiglie or penne.
• Once the sauce has been on for a good 45 minutes and has reduced slightly, remove from the heat and add the cheese. Stir to make sure it has melted through the sauce. Then drain off the pasta and add the the pot with the sauce, give a good stir to mix the pasta. Serve in a bowl, or high-edged plate, with some garlic bread on the side.