The Sonoran is a desert in Arizona and this pasta dish is described in 'America's Most Wanted Recipes' as 'dressed in a spicy Southwestern cheese sauce'. As usual I did my own take on it, leaving out ingredients I don't like (jalapeno peppers and black beans) which probably changed the recipe a fair bit, and I couldn't get hold of the American velveeta cheese in the ingredients list, but I really liked the way this turned out - it tasted really good!
So for the version that I did, to serve 2 you need:
2 tbsp. butter or marg
1/2 onion, finely chopped
1 clove garlic, peeled and crushed
2 tbsp. plain flour
250ml chicken stock
pinch of salt
dash of Tabasco sauce
1/2 cup grated Cheddar
1/4 cup grated Parmesan
1/2 cup tomato salsa
1/4 cup sour cream
2 chicken breasts
Penne pasta to serve
Cook the pasta in a pan of boiling salted water until tender. Open out the chicken breasts so they are butterflied and either fry using a little Fry Light or oil, or grill or oven cook depending on your preference, until the chicken is cooked through.
Meanwhile melt the butter in a large saucepan and fry the onion and garlic. Stir in the flour to make a roux and gradually stir in the chicken stock until you have a smooth sauce. Season, add the milk, Tabasco and cheeses and heat until the cheese has melted and the sauce has thickened.
Add the salsa and sour cream and stir until blended.
Drain the cooked pasta and stir into the sauce, and top with the chicken to serve.