JACKIE CHEESE RECIPES

Name: Chicken Riggies
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 12 servings.
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

CHICKEN RIGGIES RECIPE: HOW TO MAKE IT - TASTE OF HOME

Chicken Riggies Recipe: How to Make It - Taste of Home image

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

Provided by Taste of Home

Categories Dinner

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 12 servings.

Number Of Ingredients 19

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

Steps:

In a large bowl or dish, combine sherry, oil, garlic and oregano. Add chicken 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. Add sauce to pasta; toss to combine.

Nutrition Facts : Calories 658 calories, FatContent 28g fat (15g saturated fat), CholesterolContent 118mg cholesterol, SodiumContent 514mg sodium, CarbohydrateContent 66g carbohydrate (6g sugars, FiberContent 4g fiber), ProteinContent 35g protein.

CHICKEN RIGGIES RECIPE: HOW TO MAKE IT - TASTE OF HOME

Chicken Riggies Recipe: How to Make It - Taste of Home image

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

Provided by Taste of Home

Categories Dinner

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 12 servings.

Number Of Ingredients 19

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

Steps:

In a large bowl or dish, combine sherry, oil, garlic and oregano. Add chicken 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. Add sauce to pasta; toss to combine.

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