Chancery Restaurant Chicken Kick
Source of Recipe
Chancery Restaurant
List of Ingredients
Spicy tomato relish (see recipe)
Alfredo sauce (see recipe)
1 1/2 pounds skinless, boneless chicken breasts, cubed
1/4 cup vegetable oil
6 ounces julienne-cut red bell pepper (1 large)
8 ounces cooked andouille sausage (or precooked spicy Polish sausage), sliced on the bias
11 ounces dry penne pasta, cooked
1 tablespoon Poultry Magic (Cajun seasoning blend for blackening)
Prepare spicy tomato relish.
Prepare alfredo sauce and keep warm.Recipe
Saute chicken in oil in large, deep skillet. When half done, add red peppers and sausage. Cook over medium heat until chicken is cooked through. Add Alfredo sauce, cooked pasta and poultry seasoning.
Cook, tossing regularly, until mixture comes to a boil, then pour into serving bowl. Garnish with tomato relish. Makes 4 to 6 servings.
Spicy tomato relish:
1 to 2 fresh jalapeno peppers, seeded and finely diced (or to taste)
1 tablespoon chopped fresh cilantro leaves
1/4 cup finely diced onion
1/2 teaspoon garlic powder
1/2 teaspoon Lawry's seasoning salt
1/4 teaspoon black pepper
1/4 teaspoon salt
1 cup diced fresh plum tomatoes cut into 1/4-inch pieces
Juice from half a lime
Combine all ingredients in bowl. Mix well.
Alfredo sauce:
1 1/2 teaspoons garlic powder
3 tablespoons chicken base
3 cups whipping cream
3/4 cup freshly grated Parmesan cheese
2 1/2 teaspoons cornstarch
3 tablespoons water
Place garlic powder and chicken base in saucepan. Add cream and heat, stirring occasionally. When hot, add Parmesan, stirring regularly until cheese melts. Add cornstarch that has been dissolved in water and continue to cook until sauce thickens enough to coat back of spoon. Remove from heat and keep warm.
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