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1
Prepare pasta by instructions on box using salted water; rinse, drain and set aside.
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2
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.
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3
Add pepper flakes, oregano, basil, garlic, black pepper and salt.
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4
Cook [stirring often] for another 5 minutes.
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5
Add cayenne pepper, Tabasco(R) sauce, pepperoni and chicken; stir, cover and cook over medium heat until chicken pieces outsides are white.
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6
While chicken cooks, in another medium skillet, heat remaining 2 tablespoons olive oil, add the remaining garlic and mix very well.
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7
When oil is hot, SLOWLY stir in the flour, 1 tablespoon at a time mixing well until it is a thick paste.
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8
Stop adding the flour and remove from heat.
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9
Mix in 8 tablespoons of the tomatoes and blend very well, quickly, into a thick tomato paste.
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10
Add remaining tomatoes, stirring during addition and mix until thoroughly blended.
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11
Stir into cooked chicken mixture, add cream cheese and blend well.
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12
Return to heat and cook an additional 8 minutes to ensure thorough heating of the tomatoes and melting of the cream cheese.
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13
Either mix into cooked prepared pasta, or spoon over a bed of the pasta.
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14
Top with grated parmesan and serve hot.
