Chicken Riggies

Name: Chicken Riggies
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; 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

18 ingredients

5 steps

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
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 bowl or dish, combine sherry, oil, garlic and oregano. Add chicken 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.