This is one of my family's favorite recipes. It's a spin off of my favorite spicey dish from a restaurant here in Racine. Just with my own touch. Not a recipe for anyone on a diet though. MMMM MMMM GOOD!!
Prepare sauce while chicken mixture is cooking. (or you can do it before hand and just keep warm) To make sauce add garlic powder, chicken base, cajun seasoning, caynne pepper, cream, half and half in a large pot and heat, stiring occasionally. When hot add parmesan, stirring regularly until cheese melts. Dissolved cornstarch in water and add to the sauce, continue to cook and stir until sauce thickens enough to coat back of spoon. Remove from heat and keep warm.
Cook pasta as directed on box. I usually make the pasta while I'm making the chicken mixture.
Prepare chicken by cutting it up into bite size pieces. Slice sausage on the bias. Julienne the red pepper. Heat up skillet with oil, add chicken. Cook chicken until half done (I like it spicey so I sprinkle a little cajun seasoning on chicken while it's cooking). Add andouille sausage and continue cooking until chicken is almost cooked through, about 5 minutes. Add red pepper and continue cooking until chicken is fully cooked.
Add chicken mixture to your sauce and serve over pasta. Serve with bread sticks on the side or your favorite bread to soak up the delicious sauce.
**Chicken base is very salty so if you have cajun seasoning with salt in it I would suggest to decrease the amount of chicken base to 1 1/2 tbls or omit the seasoning and add more cayenne pepper. OHH SO HOT!!!