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
Instructions
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.
Nutritional Facts
1-3/4 cups equals 658 calories, 28 g fat (15 g saturated fat),
118 mg cholesterol, 514 mg sodium, 66 g carbohydrate, 4 g
fiber, 35 g protein.
Originally Submitted
6/7/2013
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