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Chancery Restaurant Chicken Kick




Source of Recipe


Eric Fix, food and beverage director, Chancery Pub & Restaurants


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)


Recipe



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.

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.