Back to Chicken Riggies

Print Options

 
 
 
 Print
Chicken Riggies Recipe

Chicken Riggies Recipe

Rigatoni cooked with cream and cream cheese spells comfort when combined with chicken marinated in sherry and garlic. — Jackie Scanlan, Dayton, Ohio
TOTAL TIME: Prep: 30 min. + marinating Cook: 15 min. YIELD:12 servings

Ingredients

  • 1/2 cup dry sherry
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 2 pounds boneless skinless chicken breasts, cubed
  • SAUCE:
  • 2 tablespoons butter
  • 1 each medium sweet red and green pepper, chopped
  • 4 pickled hot cherry peppers, chopped
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 cup dry sherry
  • 2 cans (one 29 ounces, one 15 ounces) tomato puree
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 packages (16 ounces each) uncooked rigatoni
  • 1-1/2 cups heavy whipping cream
  • 6 ounces cream cheese, cut up
  • 1-1/2 cups grated Romano cheese

Directions

  • 1. In a large resealable plastic bag, combine sherry, oil, garlic and oregano. Add chicken; seal bag and turn to coat. Refrigerate 1 hour.
  • 2. Drain chicken, discarding marinade. Heat a Dutch oven over medium-high heat. Add chicken in batches; cook and stir until no longer pink. Remove from pan.
  • 3. In same pan, heat butter over medium-high heat. Add peppers, onion and garlic; cook and stir until tender. Add sherry; bring to a boil. Stir in tomato puree, salt and pepper; return to a boil. Reduce heat; simmer 8-10 minutes or until slightly thickened, stirring occasionally. Add chicken; heat through.
  • 4. Meanwhile, in a stockpot, cook rigatoni according to package directions. In a small saucepan, combine cream and cream cheese over medium heat; cook and stir until blended. Add to chicken mixture; stir in Romano cheese.
  • 5. Drain rigatoni; return to stockpot. Add sauce to pasta; toss to combine. Yield: 12 servings (1-3/4 cups each).

Nutritional Facts

1-3/4 cups equals 658 calories, 28 g fat (15 g saturated fat), 118 mg cholesterol, 514 mg sodium, 66 g carbohydrate, 4 g fiber, 35 g protein.

Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.