Elswet's Uber - Tangy Chicken Pepperoni

Ingredients

• 0.3 teaspoon basil 
• 0.3 teaspoon pepper black
• 0.3 teaspoon ground pepper 
• 0.3 cup celery finely chopped ()
• 1 lb chicken breast 
• 2 ounces cream cheese 
• 2  garlic clove minced
• 0.5 cup bell pepper green finely chopped ()
• 0.5 cup mushrooms minced
• 3 tablespoons olive oil 
• 0.3 teaspoon oregano 
• 0.5 cup parmesan cheese grated
• 3 ounces pepperoni italian sliced cut into small pieces, 6 pieces per slice)
• 1 medium onion white finely chopped ()
• 0.5 teaspoon pepper red crushed
• 1 teaspoon salt 
• 1 teaspoon all the tabasco sauce you handle 
• 28 ounces canned tomatoes crushed peeled
• 10 ounces grain pasta whole
• 0.3 cup flour whole all-purpose

Equipment

• frying pan

Directions

1. 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.
2. Add pepper flakes, oregano, basil, garlic, black pepper and salt.Cook [stirring often] for another 5 minutes.
3. 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.
4. Mix in 8 tablespoons of the tomatoes and blend very well, quickly, into a thick tomato paste.
5. 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.