Sonoran Chicken Pasta
Instructions:
- 6 oz. boneless, skinless chicken breast, grilled and sliced into 1/4 inch slices
- 10 oz. penne pasta, cooked
- 3/4 cup Sonoran cheese sauce
- 1/3 cup spicy black beans(optional)
- 1/4 cup diced tomatoes for garnish
- 1 teaspoon green onion, sliced (optional)
- Place pasta into mixing bowl.
- Add cheese sauce and toss to coat evenly. Pour into heated bowl.
- Place chicken on top of pasta then ladle black beans on top.
- Sprinkle with diced tomatoes and chopped green onions.
- Sonoran Cheese Sauce:
- 6 tablespoons butter or margarine
- 1/2 cup onion, finely chopped
- 1 small clove garlic, minced
- 1/3 cup all purpose flour
- 1 cup hot water
- 1 tablespoon chicken stock paste
- 1 cup half-and-half
- 1/2 teaspoon sugar
- 1/4 teaspoon hot sauce or more to taste
- 1 teaspoon lemon juice
- 1/4 teaspoon cayenne pepper
- 3/4 cup shredded parmesan cheese
- 3/4 cup velveeta cheese
- 3/4 cup prepared salsa
- 1/2 cup sour cream
- salt and pepper to taste.
- Sonoran Cheese Sauce
- Melt butter or margarine in a saucepan and add onion and garlic.
- Saute until onion is transparent.
- Stir in flour to make roux and cook for 5 minutes stirring often.
- Mix the hot water, chicken stock and half and half.
- Add mixture slowly to roux, stirring constantly.
- Allow to cook 5 minutes (sauce should have the consistency of honey).
- Add salt, sugar, hot sauce, lemon juice, cayenne, and parmesan cheese to sauce. Stir to blend. Do not allow to boil.
- Add velveeta to sauce and stir until melted.
- Add salsa and sour cream to sauce and blend.
- Makes 5 cups