Source: Historic Turner Restaurant Milwaukee, Wisconsin

4 boneless, skinless chicken breast halves,
    seasoned with salt and pepper, cut into strips
6 ounces portobello mushrooms, chopped
3 tablespoons crushed garlic
1/4 cup white wine
3 cups whipping cream
3/4 cup grated Parmesan and Romano cheese
1/4 cup Cajun seasoning
1 pound uncooked pasta, cooked al dente
Grated Parmesan cheese (for garnish)

Grill chicken strips and saut?mushrooms in lightly greased frying pan over medium heat.

Meanwhile, prepare Angry Chicken Pasta sauce by combining garlic and wine in medium saucepan. Cook over medium-low heat about 5 minutes to reduce by about half. Add cream, increase heat slightly and heat to 160 degrees F. At this point, mixture will come to a low boil. Reduce heat to simmer; blend in cheeses and Cajun seasoning. Simmer 10 to 15 minutes, stirring occasionally. Remove from heat and keep warm until ready to use.

Combine chicken strips, mushrooms and sauce in 5-quart pot over low heat. Add pasta; toss to coat. Simmer until sauce thickens slightly, about 5 minutes, stirring occasionally. Remove from heat; garnish with additional cheese.

Makes 4 servings.

NOTE: Angry Chicken sauce can be prepared a day ahead and refrigerated until ready to use. When ready to use, reheat over medium heat.