½ teaspoon sugar
¼ teaspoon hot sauce
1 teaspoon lemon juice
¼ teaspoon cayenne pepper
¾ cup shredded Parmesan cheese
¾ cup cubed Velveeta cheese
¾ cup prepared salsa
½ cup sour cream
10 ounces cooked penne pasta
1 (6-ounce) boneless, skinless chicken breast
1/3 cup spicy black beans
¼ cup diced tomatoes, for garnish
1 teaspoon sliced green onion, for garnish
1. Preheat the grill.
2. Melt butter in a saucepan and add the onion and garlic. Sauté for 2–3 minutes until the
onions are transparent.
3. Stir in the flour to make a roux and cook for 5 minutes, stirring often.
4. Mix the hot water, chicken stock, and half-and-half. Add the mixture slowly to roux, stirring
constantly. Allow to cook for 5 minutes. The sauce should have the consistency of honey.
5. Add the salt, sugar, hot sauce, lemon juice, cayenne, and Parmesan to the sauce and stir to
blend. Do not allow to boil.
6. Add the Velveeta and stir until melted. Add the salsa and sour cream and blend.
7. Place the pasta into a mixing bowl. Add the cheese sauce and toss to coat evenly.
8. Grill the chicken for 5 minutes per side until done. Slice into ¼ ′′ thick strips.
9. Place the chicken on top of pasta and ladle black beans on top. Sprinkle with tomatoes and
green onions.T.G.I. Friday's Dragonfire Chicken
The restaurant uses a hot and spicy Chinese kung pao sauce to give this dish its flavor.