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Chicken Riggies

servings: 4-6
Chicken Riggies

prep time

15

total time

60

ingredients

17

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Chicken Riggies

servings: 4-6
INGREDIENTS:
ingredients

Marinade:

  • 1/2 cup dry sherry
  • 2 tbsp olive oil
  • 3 garlic cloves, minced
  • 1 lb boneless skinless chicken breasts, cubed

Sauce:

  • 1 tbsp butter
  • 1 each medium sweet red pepper, seeded and chopped
  • 1 tsp red pepper flakes
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1/2 cup dry sherry OR chicken stock
  • 1 can (29oz) tomato puree
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 box (16oz) uncooked rigatoni
  • 3/4 cup Hood Light Cream
  • 3/4 cup grated Parmesan cheese
  • 2 tbsp fresh basil, finely chopped

 

DIRECTIONS:
directions

Cube the chicken and place it in a large plastic bag. Add the sherry, oil, and garlic and seal the bag, The the bag a few times to coat the chicken, refrigerate it like this for at least 2 hours or up to one day.

Remove the chicken from the marinate and add it to a skillet over a medium-hot burner. Turn the chicken a few times to cook all the sides of the chicken until just cooked through. Remove from the pan.

Cook the rigatoni according to package directions. Drain and reserve.

Meanwhile, in a 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 reduce by half. Then stir in the tomato puree, salt, 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. Add the cooked chicken to the sauce to heat through.

Pour in the Hood Cream and Parmesan cheese and stir well.

Add the rigatoni to the sauce pan and toss well to coat the pasta.

Serve hot with a sprinkle of basil.

RECIPE AND PHOTOGRAPHY BY KELSEY BANFIELD OF THE NAPTIME CHEF

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