Ruby Tuesday's Sonoran Chicken Pasta

[Jay]

Ruby Tuesday's Sonoran Chicken Pasta

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
Salt (to taste)
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 (cubed)
3/4 cup prepared salsa (medium hot)
1/2 cup sour cream

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.
Jay