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Chicken Riggies II

By: LOVES TO COOK

"This Riggie recipe simmers chicken breast in tomato sauce, cream, sherry, shallots, garlic and sweet peppers, and serves it all over hot, cooked rigatoni pasta - of course. Thus the name, Chicken Riggies! This recipe makes them beg for more; my husband hounds me to make this for him!"

Rate/Review | Read Reviews (79)

What to Drink?
	Chardonnay
	Beer

Prep Time:
20 Min

Cook Time:
30 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

4 tablespoons olive oil
1/4 cup butter
5 cloves garlic, minced
10 tablespoons minced shallot
2 pounds skinless, boneless chicken breast meat - cubed
salt and pepper to taste
1 (4 ounce) jar sweet red peppers, drained and julienned
1/2 cup fresh tomato sauce
1/4 cup dry sherry
1 pint heavy cream
1 (8 ounce) package uncooked rigatoni pasta

Directions

In a large saucepan, heat oil and melt butter over medium heat. Add garlic and shallots and saute until soft, then add chicken, season with salt and pepper to taste and saute for 8 to 10 minutes, or until halfway cooked.
Add peppers and stir in tomato sauce, reduce heat to low and simmer about 10 minutes. Add sherry and simmer for another 10 minutes, then stir in cream and simmer for 10 minutes more. Toss all with hot, cooked pasta and serve.