ELSWET'S UBER - TANGY CHICKEN PEPPERONI
This is quite spicy and takes a bit of a fuss to make, but it is way more than worth it. If you are serving children, I recommend leaving out the Tabasco and all the peppers, save for the black pepper as it may be way too hot for them. If you love Italian food, I highly suggest giving this a try. It is most excellent and great with any type of pasta. Works well with home baked Italian bread and a nice garden salad with lettuce and spinach.
Provided by Pagan
Categories Chicken
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Prepare pasta by instructions on box using salted water; rinse, drain and set aside.
- Over a medium heat, in a large skillet, saute celery, bell pepper, onion and mushroom in 1 tablespoon of the olive oil until onion is clear.
- Add pepper flakes, oregano, basil, garlic, black pepper and salt.
- Cook [stirring often] for another 5 minutes.
- Add cayenne pepper, Tabasco® sauce, pepperoni and chicken; stir, cover and cook over medium heat until chicken pieces outsides are white.
- While chicken cooks, in another medium skillet, heat remaining 2 tablespoons olive oil, add the remaining garlic and mix very well.
- When oil is hot, SLOWLY stir in the flour, 1 tablespoon at a time mixing well until it is a thick paste.
- Stop adding the flour and remove from heat.
- Mix in 8 tablespoons of the tomatoes and blend very well, quickly, into a thick tomato paste.
- Add remaining tomatoes, stirring during addition and mix until thoroughly blended.
- Stir into cooked chicken mixture, add cream cheese and blend well.
- Return to heat and cook an additional 8 minutes to ensure thorough heating of the tomatoes and melting of the cream cheese.
- Either mix into cooked prepared pasta, or spoon over a bed of the pasta.
- Top with grated parmesan and serve hot.
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