Savory Sweet and Satisfying: Ruby Tuesday Sonoran Chicken Pasta

I've had this dish at Ruby Tuesday before, but I have not eaten there in quite some time. Therefore, I cannot say if it tastes like the "real thing", but I can tell you that it tastes amazingly good. It has a nice creamy sauce with a good "kick" to it, but if you prefer a less of a "kick" just do not add as much jalapeno.

Ruby Tuesday Sonoran Chicken Pasta

Ingredients:

Sonoran Cheese Sauce

6 tablespoon unsalted butter
1/2 cup finely chopped yellow onion
1 small clove garlic, minced
1 large jalapeno, seeded and minced
1/3 cup all-purpose flour
1 cup hot water
1 chicken bouillon cube
1 cup half-and-half
1/2 teaspoon granulated sugar
1/4 teaspoon Tabasco sauce
1 teaspoon lemon juice
1/4 teaspoon cayenne pepper
3/4 cup shredded Parmesan cheese
1 1/2 cup sharp cheddar cheese
3/4 cup salsa
1/2 cup sour cream

Other Ingredients

16 ounces cooked penne pasta
16 ounces boneless, skinless chicken breasts, grilled and cut into 1/4-inch-thick slices
1/4 cup diced tomato
1 teaspoon chopped green onion

Directions:

Melt the butter in a large saucepan and add the onion, garlic, and jalapeño and sauté until the onion is translucent.
Stir in the flour to make a roux and cook, stirring often, for 5 minutes.
Mix together the hot water, chicken bouillon cube, and half-and-half.
Add the mixture slowly to the roux, stirring constantly.
Allow the sauce to cook for about 5 minutes (it should have the consistency of honey).
Add in the sugar, Tabasco sauce, lemon juice, cayenne pepper, Parmesan cheese, and stir to blend, but do not allow it to boil.
Add in the sharp cheddar cheese and stir until melted.
Add in the salsa and sour cream and stir to blend.
Toss the cooked penne pasta with the Sonoran sauce, then add the chicken, chopped tomato and green onion on top.