Sonoran Chicken Pasta
(from KHarr101’s recipe box)
This makes a lot so for my family to feed 5 (3 small kids) I half this recipe. Another tip for getting my kids to eat it, is I blend the salsa that way its a smooth sauce and not chunky.
Source: Sarah Berry
Categories: Lunch/ Dinner
Ingredients
- 6 tbsp butter or margarine
- 1 small clove garlic, minced
- 1/3 cup all-purpose flour
- 1 cup hot water
- 1 tbsp chicken Bouillon Granules
- 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 (not the dry kind you put on pizza)
- 3/4 cup Velveeta cheese, cubed
- 3/4 cup prepared salsa (medium hot) (I use great value Lime & Garlic salsa)
- 1/2 cup sour cream
Directions
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Melt butter or margarine in a saucepan and garlic.
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Stir in the flour to make a roux and cook for 5 minutes, stirring often.
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Mix the hot water, chicken Bouillon granules, and half-and-half.
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Add mixture slowly to roux, stirring
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constantly.
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Allow to cook 5 minutes.
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Sauce should have the consistency of honey).
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Add salt, sugar, hot sauce,
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lemon juice, cayenne, and parmesan cheese to sauce.
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Stir to blend.
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Do not allow to boil.
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Add Velveeta to sauce and stir until melted.
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Add salsa and sour cream to sauce and blend. (Makes 5 cups.)
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Top grilled chicken and Rotini pasta with cheese sauce.