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Penne pasta is tossed in a spicy Southwestern style cheese sauce and then topped with grilled chicken, black beans and onions.
1# Velvetta cheese spread or 1 16 oz. jar Cheez Whiz
1/2 c. cream
2 T. minced red chili pepper
4 T. green chili pepper
4 T. minced onioi
1 clove garlic, minced
2 t. olive oil
2 T. water
1/2 t , salt
2 t. sugar
1/2 t. vinegar
1/4 t. cumin
1 15 oz. can black beans, drained and rinsed
4 boneless chicken breasts
dash dried thyme
1 16 oz. box penne pasta
1 T. butter
2 Roma tomatoes, chopped
2-4 green onions, chopped
Grill chicken on barbeque. Cut into strips. Season with salt and thyme.
Combine the cheese spread and cream in a small saucepan over medium low heat.
Saute the chili peppers, 2 T. onions and garlic in the olive oil for several minutes. Add the water to the pan and saute several more minutes. Add the sauteed vegetables to the cheese sauce. Mix in the salt, sugar, vinegar, and cumin. Lower heat to low. Mix in the drained beans.
Cook the pasta in boiling water and drain.
Put pasta in the serving bowl, then top with the sauce. Sprinkle tomatoes and green onion on top.