AWESOME Chicken Riggies

Barbara Scott

By
@Feebs17

A friend who is a native Upstate New Yorker gave me this recipe and it ROCKS! Everyone I make it for raves about it. Serve with a small salad, some fresh Italian bread and WOW, what a meal!

Rating:
☆☆☆☆☆ 0 votes
Serves:
6
Prep:
20 Min
Cook:
45 Min
Method:
Stove Top

Ingredients

1/4 c
oil
1/4 c
butter
2
rounded tbsp. minced garlic
4
jarred roasted red peppers, sliced or chopped
1
4 oz. can tomato paste
1
28 oz. can petite diced tomatoes
1
tbsp. dried basil, or less according to taste
1/2 tsp
dried oregano
1/2 tsp
cayenne pepper (or to taste)
8 oz
sliced baby bella mushrooms
1
4 oz. can sliced black olives, drained
1/4 c
cooking sherry
2 c
chicken broth
4-5
boneless chicken breasts, cut into bite-sized pieces
salt to taste
ground pepper to taste
1 c
light cream (or more depending on taste)
1/2 c
grated parmesan cheese
1/2 c
shredded mozzarella cheese
2
1 lb. boxes of penne pasta

Step-By-Step

1In oil and butter, gently saute the garlic until tender. Add chicken chunks and brown slightly. (Don't cook fully.)
2Add the chicken broth, roasted red peppers, tomato paste, mushrooms, olives, and canned tomatoes. Cook on low for 20-25 minutes.
3Add the Sherry and continue to cook on low for 10-15 minutes, stirring occasionally. Add a little water if mixture is dry.
4Remove from heat, add the cream and parmesan cheese, and stir until lightly blended. Pour mixture over hot cooked pasta. Top with Mozzarella cheese.

About this Recipe

Course/Dish: Chicken, Pasta
Main Ingredient: Pasta
Regional Style: American