Chicken Riggies

By JAmero4702

Ingredients

• 1/2 cup dry sherry
• 2 Tbs olive oil
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 2 lbs boneless chicken breasts, cubed
• Sauce
• 2 Tbs 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 oz, one 15 oz) tomato puree
• 1/4 tsp salt
• 1/8 tsp pepper
• 2 packages rigatoni (16 oz each) uncooked
• 1 1/2 cups heavy whipping cream
• 6 oz cream cheese, cut up
• 1 1/2 cups grated romano cheese

Preparation

Step 1

In a large resealable plastic bag, combine sherry, oil, garlic and oregano. Add chicken, seal bag and turn to coat. Refrigerate 1 hour.

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.

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.

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.

Drain rigatoni. return to stockpot. Toss sauce with pasta.