awesome chicken riggies
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!
prep time
20 Min
cook time
45 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 1/4 cup oil
- 1/4 cup 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 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (or to taste)
- 8 ounces sliced baby bella mushrooms
- 1 - 4 oz. can sliced black olives, drained
- 1/4 cup cooking sherry
- 2 cups chicken broth
- 4-5 - boneless chicken breasts, cut into bite-sized pieces
- - salt to taste
- - ground pepper to taste
- 1 cup light cream (or more depending on taste)
- 1/2 cup grated parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 2 - 1 lb. boxes of penne pasta
How To Make awesome chicken riggies
-
Step 1In oil and butter, gently saute the garlic until tender. Add chicken chunks and brown slightly. (Don't cook fully.)
-
Step 2Add the chicken broth, roasted red peppers, tomato paste, mushrooms, olives, and canned tomatoes. Cook on low for 20-25 minutes.
-
Step 3Add the Sherry and continue to cook on low for 10-15 minutes, stirring occasionally. Add a little water if mixture is dry.
-
Step 4Remove from heat, add the cream and parmesan cheese, and stir until lightly blended. Pour mixture over hot cooked pasta. Top with Mozzarella cheese.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes