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!


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Rating:

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

Directions Step-By-Step

1
In oil and butter, gently saute the garlic until tender. Add chicken chunks and brown slightly. (Don't cook fully.)
2
Add the chicken broth, roasted red peppers, tomato paste, mushrooms, olives, and canned tomatoes. Cook on low for 20-25 minutes.
3
Add the Sherry and continue to cook on low for 10-15 minutes, stirring occasionally. Add a little water if mixture is dry.
4
Remove 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