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!
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)
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.