Chicken Riggies

Total Time Prep: 30 min. + marinating Cook: 15 min.
Yield 12 servings
Test Kitchen Approved
Savory, creamy and with a kick from pickled peppers, this chicken riggies recipe is great to make when you're tired of the same dinner routine.

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

  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.

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.

Rigatoni cooked with cream and cream cheese spells comfort when combined with chicken marinated in sherry and garlic. — Jackie Scanlan, Dayton, Ohio
Recipe Creator

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