Followers

Monday, July 1, 2013

Chicken Riggies for Food Around the World

 
 


The theme for June for Food Around the World was Italy.  I was SO excited to make this recipe for Italy.  I slaved in the kitchen over this dish.  Although it doesn't look fancy, it's a lot of work.  Imagine my surprise when I did not put two and two together that today would be July 1st and it's not still June.  People....you're getting Italy!

As I said, this was a lot of work.  It was really good.  It was even better the following day for leftovers when the flavors really soaked into the pasta.  Yum! 

I found this recipe in the June/July 2013 Taste of Home magazine.  LOVE Taste of Home.

Give it a try.  I recommend it!

Chicken Riggies
12 servings

1/2 cup dry sherry
2 tablespoons olive oil
3 garlic cloves, minced
1 teaspoon dried oregano
2 lbs boneless skinless chicken breasts, cubed (I used drumsticks)

Sauce

2 tablespoons butter
1 each medium sweet red and green pepper, chopped
4 pickled hot cherry peppers, chopped (I did not use these)
1 medium onion, chopped
2 garlic cloves, minced
1 cup dry sherry
2 cans (one 29 oz., one 15oz.) tomato puree
1/4 teaspoon salt
1/8 teaspoon pepper
2 packages (16 oz. each) uncooked rigatoni
1 1/2 cups heavy whipping cream
6 oz. cream cheese, cut up
1 1/2 cups grated Romano cheese

1.  In a large resealable plastic bag, combine sherry, oil, garlic and oregano. Add chicken; seal bag 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 the 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.  Toss sauce with pasta.

Enjoy!

1 comment:

retrorevival.biz said...

Looks mouth-watering! Happy 4th of July:)