Four Corners Chicken and Pasta

A BYU Skyroom Restaurant recipe and one we used in RS at last years VT conference.

Serves 4 (so will need to adjust proportions accordingly)

1 lb boneless, skinless chicken breast
8 oz. dry penne pasta
1 yellow onion, sliced
1 large tomato, diced
1 small bunch cilantro

Southwestern Pasta Sauce

5 tablespoons butter
1/2 cup flour
2 1/1 cup half and half cream
1 teaspoon salt
1/4 teaspoon black pepper
3 ounces processed Swiss cheese slices
1/2 cup Parmesan cheese
1/2 cup sour cream
1 Tablespoon canned chipotle peppers, finely chopped
1 Tablespoon chopped fresh cilantro

Grill chicken and slice into thin strips. Cook and drain pasta. Slowly cook onion in a little oil until onion is a rich brown.
Prepare the sauce: Melt butter; add flour. Stir until well combined. Add half and half, salt, and pepper. Stir with a whisk and continue cooking over medium low heat until sauce is thickened and bubbly. Add cheese and stir until blended. Add sour cream and mix well. Add chipotle peppers (chipotle peppers are hot; add more or less to taste) and chopped cilantro.

Pour four cups of the pasta sauce into a heated saute pan. Add pasta and chicken; toss to coat.

After mixture is heated through, pour into a serving bowl. Garnish with chopped tomatoes, caramelized onions, and cilantro.