Ruby Tuesday's Sonoran Chicken Pasta

Basics-
6oz boneless,skinless chicken breast, grilled and sliced into 1/4 inch slices
10oz penne pasta, cooked
3/4 cup conora cheese sauce
1/3 cup spicy black beans(optional)
1/4 cup diced tomatoes for garnish
1 tsp 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-
Measuring is extremely important!!!
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-half
Salt (to taste)
1/2 tsp sugar
1/4 tsp hot sauce or more to taste
1 tsp lemon juice
1/4 tsp cayenne pepper
3/4cup 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 5mins, stirring often. Mix the hot water, chicken stock and half and half. Add mixture slowly to roux, stirring constantly. Allow to cook 5mins. (sauce should have the consistency of honey). Add salt, sugar, hot cauce, 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.