Chili's Grilled Chicken Pasta

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2 boneless skinless chicken breast halves, cut into strips
2 teaspoons Cajun seasoning
2 tablespoons butter or margarine
1 to 2 cups heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper seasoning
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon garlic pow der
4 ounces linguine or fettuccine, cooked and drained
Grated Parmesan cheese, optional

Place chicken and Cajun seasoning in a bow l or re-sealable plastic bag; toss or shake to coat.
In a large skillet over mediumheat, sauté chicken in butter until almost tender, about 5 to 7
minutes. Reduce heat. Add creamand seasoning; heat through. Add pasta and toss; heat
through. Sprinkle Parmesan cheese if desired.

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Chili's Black Beans

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2 (15.5 oz.) Cans of Black Beans
1/2 tsp. Sugar
1/2 tsp. Chili Powder
1/2 tsp. Garlic Powder

Place in sauce pan and mix through. Let simmer for about 20 - 25 minutes. Place beans on the bottom of plate. They should cover the middle of the plate. Place Chicken Breast in the middle, your serving of rice on the side, a generous helping of pico de gallo.

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Chili’s Skillet Queso

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1 brick Kraft Velveeta Cheese (2 lb.)
2 cans Hormel No-Bean Chili
Just heat in together in a crock pot for a few hours or until melted. For the most accurate texture
mix sauce in a blender. Serve with heated corn chips.

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