Chicken Riggies
PREP TIME:
TOTAL TIME:
SERVINGS
Ingredients
Marinade:
- 16 oz. boneless skinless chicken breast, cubed
- 1/2 cup chicken stock or dry sherry
- 2 Tbsp. olive oil
- 3 garlic cloves, minced
Sauce:
- 16 oz. uncooked rigatoni
- 1 Tbsp. butter
- 1 medium sweet red pepper, seeded and chopped
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1/2 cup chicken stock or dry sherry
- 1 28-oz tomato puree
- 1/2 tsp ground black pepper
- 3/4 cup Hood® Light Cream
- 3/4 cup grated Parmesan cheese
- 1 tsp. crushed red pepper flakes
- 2 Tbsp fresh basil, finely chopped
Directions
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STEP 1
Place the chicken in a large plastic resealable bag. Add the sherry, oil, and garlic. Seal the bag. Refrigerate for at least 2 hours and up to 24 hours.
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STEP 2
Remove the chicken from the marinade. Coat a large skillet with cooking spray and heat over medium-high heat. Add chicken to the skillet and stir until the chicken is cooked. Remove from the pan.
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STEP 3
Cook the rigatoni according to package directions. Drain and reserve.
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STEP 4
Meanwhile, in a large saucepan, warm the butter over medium heat and add the pepper, onion, and garlic and cook until tender and softened. Pour in the sherry and bring to a boil for 5 minutes, or until the sherry is reduced by half. Add tomato puree and pepper and bring the mixture to a boil. Reduce the heat to a simmer and cook for 10 minutes, or until the sauce has thickened, stirring constantly. Add the chicken to the sauce and heat through, about 1 minute.
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STEP 5
Add the cream and Parmesan cheese and stir well. Add the cream and Parmesan cheese and stir well. Serve hot topped with basil, if desired.
RECIPE AND PHOTOGRAPHY BY KELSEY BANFIELD OF THE NAPTIME CHEF
Per Serving (with chicken stock): Calories: 629, Carbohydrate: 75 grams, Fat: 21 grams, Saturated fat: 8 grams, Protein: 38 grams, Cholesterol: 92 milligrams, Sodium: 666 milligrams, Calcium: 147 milligrams.
