cat lover
06-13-2006, 12:37 PM
1 pound velveeta cheese
1/2 cup heavy cream
2 tbsp minced red chili pepper
4 tbsp green chili pepper, minced
4 tbsp minced onion
1 clove garlic, minced
2 tsp olive oil
2 tbsp water
1/2 tsp salt
2 tsp sugar
1/2 tbsp vinegar
1/4 tsp cumin
1 15 oz can black beans
dash paprika
4 boneless,skinless chicken breast
vegetable oil
dash dried thyme
dash dried summer savory
1 16 oz box penne pasta
1 tbsp butter
2 Roma tomaotoes, chopped
2 to 4 green onion, chopped
Preheat your stovetop grill. Combine cheese with cream in a small pan over medium low heat. Stir the cheese till it melts and becomes smooth. Saute the red chili pepper and 2 tbsp green chili peppers, 2 tbsp onion, and 1/2 clove garlic in the olive oil for about 2 minutes then add water to the pan so that the peppers do not scorch. Simmer another 2 minutes or till water has cooked off. When cheese is smooth add the sauteed vegetables, 1/4 tsp salt, sugar, vinegar, and cumin. Leave on low heat and stir occasionally till othr ingredients are ready. Pour the entire can of beans with the liquid into a small pan over medium heat. Add remaining green chili pepper, onions, garlic, pinch of salt, and a dash of paprika. Bring beans to a boil stirring often then reduce heat to low and simmer till everything else is ready. By this time the beans will have thickened and the onions will have become transparent. Rub the chicken breasts lightly with oil then season with salt, thyme and savory. Cook chicken on hot grill 5 minutes per side till done. When cooked through remove from grill and slice each into 1/2" slices. Retain the shape of the breast by keeping slices in order with one hand as you slice. As chicken cooks, prepare pasta in large pot with 3-4 quarts of boiling water. Cook pasta 12-14 minutes or till tender. Drain and toss with butter. When everything is ready spoon 1/4 of the pasta onto each plate. Pour 1/3 cup of the cheese sauce over the pasta. Carefully add a sliced breast of chicken on the bed of pasta. Spread 1/3 cup of the black beans over the chicken. Sprinkle 1/4 cup of the chopped tomatoes on the beans. Sprinkle with 1 tbsp of green onions on the tomatoes and serve. 4 servings
das
1/2 cup heavy cream
2 tbsp minced red chili pepper
4 tbsp green chili pepper, minced
4 tbsp minced onion
1 clove garlic, minced
2 tsp olive oil
2 tbsp water
1/2 tsp salt
2 tsp sugar
1/2 tbsp vinegar
1/4 tsp cumin
1 15 oz can black beans
dash paprika
4 boneless,skinless chicken breast
vegetable oil
dash dried thyme
dash dried summer savory
1 16 oz box penne pasta
1 tbsp butter
2 Roma tomaotoes, chopped
2 to 4 green onion, chopped
Preheat your stovetop grill. Combine cheese with cream in a small pan over medium low heat. Stir the cheese till it melts and becomes smooth. Saute the red chili pepper and 2 tbsp green chili peppers, 2 tbsp onion, and 1/2 clove garlic in the olive oil for about 2 minutes then add water to the pan so that the peppers do not scorch. Simmer another 2 minutes or till water has cooked off. When cheese is smooth add the sauteed vegetables, 1/4 tsp salt, sugar, vinegar, and cumin. Leave on low heat and stir occasionally till othr ingredients are ready. Pour the entire can of beans with the liquid into a small pan over medium heat. Add remaining green chili pepper, onions, garlic, pinch of salt, and a dash of paprika. Bring beans to a boil stirring often then reduce heat to low and simmer till everything else is ready. By this time the beans will have thickened and the onions will have become transparent. Rub the chicken breasts lightly with oil then season with salt, thyme and savory. Cook chicken on hot grill 5 minutes per side till done. When cooked through remove from grill and slice each into 1/2" slices. Retain the shape of the breast by keeping slices in order with one hand as you slice. As chicken cooks, prepare pasta in large pot with 3-4 quarts of boiling water. Cook pasta 12-14 minutes or till tender. Drain and toss with butter. When everything is ready spoon 1/4 of the pasta onto each plate. Pour 1/3 cup of the cheese sauce over the pasta. Carefully add a sliced breast of chicken on the bed of pasta. Spread 1/3 cup of the black beans over the chicken. Sprinkle 1/4 cup of the chopped tomatoes on the beans. Sprinkle with 1 tbsp of green onions on the tomatoes and serve. 4 servings
das