Shelly's Recipe

CHICKEN KICK

Category: Chicken

Spicy tomato relish (see recipe)
Alfredo sauce (see recipe)
1 1/2 lbs skinless, boneless chicken breasts, cubed
1/4 cup vegetable oil
6 oz julienne-cut red bell pepper (1 large)
8 oz cooked andouille sausage (or precooked spicy Polish sausage), sliced on the bias
11 oz dry penne pasta, cooked
1 tbsp 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 tbsp chopped fresh cilantro leaves
1/4 cup finely diced onion
1/2 tsp garlic powder and seasoning salt
1/4 tsp black pepper and 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 tsp garlic powder
3 tbsp chicken base
3 cups whipping cream
3/4 cup freshly grated Parmesan cheese
2 1/2 tsp cornstarch
3 tbsp 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.