Chicken Riggies

By kimvess

Ingredients

• SAUCE:
• 1/2 cup dry sherry
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• 2 pounds boneless skinless chicken breasts, cubed
• 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

Details

Servings 12
Adapted from tasteofhome.com

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. Add sauce to pasta; toss to combine. Yield: 12 servings (1-3/4 cups each).