Ingredients
Method
- Melt butter in saucepan and add onion and garlic; saute until onion is transparent. Stir in flour to make a roux and cook 5 minutes, stirring often. Mix 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 to sauce. Stir to blend. Do not allow to boil. Add Velveeta and stir until melted. Add salsa and sour cream to sauce and blend.
- 10 ounces penne pasta, cooked
- 3/4 cup Sonora cheese sauce (see recipe.......)
- 1 skinless chicken breast (about 6 ounces), grilled and sliced into 1/4-inch slices
- 1/3 cup spicy black beans (see recipe.....)
- 1/4 cup diced tomatoes, for garnish
- 1 teaspoon scallion, sliced
- Place pasta in 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 scallions. _ Adapted from Ruby Tuesday's.