Chicken Riggies
TOTAL TIME: Prep: 30 min. + marinating Cook: 15 min.
YIELD: 12 servings.
Rigatoni cooked with cream and cream cheese spells comfort when combined with chicken marinated in sherry and garlic. — Jackie Scanlan, Dayton, Ohio
Ingredients
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1/2 cup dry sherry
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2 tablespoons olive oil
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3 garlic cloves, minced
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1 teaspoon dried oregano
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2 pounds boneless skinless chicken breasts, cubed
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SAUCE:
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2 tablespoons butter
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1 each medium sweet red and green pepper, chopped
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4 pickled hot cherry peppers, chopped
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1 medium onion, chopped
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2 garlic cloves, minced
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1 cup dry sherry
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2 cans (one 29 ounces, one 15 ounces) tomato puree
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1/4 teaspoon salt
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1/8 teaspoon pepper
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2 packages (16 ounces each) uncooked rigatoni
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1-1/2 cups heavy whipping cream
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6 ounces cream cheese, cut up
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1-1/2 cups grated Romano cheese
Directions
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1.
In a large bowl or dish, combine sherry, oil, garlic and oregano. Add chicken and turn to coat. Refrigerate 1 hour.
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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.
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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.
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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.
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5.
Drain rigatoni; return to stockpot. Add sauce to pasta; toss to combine.
Nutrition Facts
1-3/4 cups: 658 calories, 28g fat (15g saturated fat), 118mg cholesterol, 514mg sodium, 66g carbohydrate (6g sugars, 4g fiber), 35g protein.
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