MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Chicken Riggies
Categories: Poultry, Wine, Vegetables, Herbs, Pasta
Yield: 12 Servings
1/2 c Dry sherry
2 tb Olive oil
3 cl Garlic; minced
1 ts Dried oregano
2 lb Chicken; boned, skinned,
- diced
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2 tb Butter
2 md Bell peppers; red & green,
- chopped
4 Pickled hot cherry peppers;
- chopped
1 md Onion; chopped
2 cl Garlic; minced
1 c Dry sherry
29 oz Can tomato puree; plus:
15 oz Can tomato puree
1/4 ts Salt
1/8 ts Pepper
32 oz Uncooked rigatoni
1 1/2 c Heavy whipping cream
6 oz Cream cheese; cut up
1 1/2 c Romano cheese; grated
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 to 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.
Recipe by Jackie Scanlan, Dayton, Ohio
Recipe FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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