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Chicken Riggies

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.
  • Makes
    12 servings (1-3/4 cups each)

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

  • In a large bowl or dish, combine sherry, oil, garlic and oregano. Add chicken and turn to coat. Refrigerate 1 hour.
  • 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.
  • 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.
  • 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.
  • 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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