1 6 oz. boneless, skinless chicken breast, grilled and sliced into 1/4-inch slices
10 oz. (5/8 lb.) penne pasta, cooked
3/4 cup Sonora cheese sauce (recipe follows)
1/3 cup spicy black beans
1/4 cup diced tomatoes, for garnish
1 tsp. green onion, 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 green onions.
6 tbsp. 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 tbsp. chicken stock
1 cup half-and-half
salt to taste
1/2 tsp. sugar
1/4 tsp. hot pepper sauce, or more to taste
1 tsp. lemon juice
1/4 tsp. 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 the flour to make a 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.