Best 3 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 AND CREAMY CHICKEN PASTA

Steps:

• Mix cider vinegar, 1/4 cup vegetable oil, seasoned salt, red pepper flakes, monosodium glutamate, black pepper, and salt in a resealable plastic bag. Place chicken pieces into marinade, seal bag, and marinate in refrigerator for 1 hour.
• Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Remove chicken from marinade; discard used marinade. Cook chicken in hot oil until browned and no longer pink inside, about 10 minutes. Stir frequently. Transfer chicken to a bowl with a slotted spoon, leaving accumulated juices in skillet.
• Whisk whipping cream into pan juices and cook until cream has started to thicken, about 5 minutes. Stir chicken back into skillet and reduce heat to low. Simmer chicken in cream sauce until sauce is thick, 15 to 20 minutes.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain. Gently stir cooked noodles into skillet with chicken and cream sauce.

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.