Recipe(tried): Chancery Restaurant Chicken Kick (blackened chicken with alfredo sauce)

CHANCERY RESTAURANT CHICKEN KICK

11 ounces penne pasta, uncooked
Spicy Tomato Relish (to garnish, recipe follows)
Alfredo sauce (recipe follows)
1 1/2 pounds skinless, boneless chicken breasts, cut in cubes
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
1 tablespoon Poultry Magic (Cajun seasoning blend for
blackening)

Cook pasta according to package directions; drain and keep warm.

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 Cajun seasoning. Cook, tossing regularly, until mixture comes to a boil.

Pour into serving bowl. Garnish with Spicy 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 for the tomato relish in a bowl. Mix well.

ALFREDO SAUCE:

1 1/2 teaspoons garlic powder
3 tablespoons chicken base
3 cups heavy 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 heavy cream and heat, stirring occasionally. When hot, add Parmesan, stirring regularly until cheese melts.

Add cornstarch that has been dissolved in 3 tablespoons water and continue to cook until sauce thickens enough to coat back of spoon. Remove from heat and keep warm.