Chicken Riggies II

Chicken Riggies II

85
LOVES TO COOK 0

"This Riggie recipe simmers chicken breast in tomato sauce, cream, sherry, shallots, garlic and sweet peppers, and serves it all over hot, cooked rigatoni pasta - of course. Thus the name, Chicken Riggies! This recipe makes them beg for more; my husband hounds me to make this for him!"

Ingredients 50 m {{adjustedServings}} servings 566 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 566 kcal
  • 28%
  • Fat:
  • 36.7 g
  • 56%
  • Carbs:
  • 27.3g
  • 9%
  • Protein:
  • 32 g
  • 64%
  • Cholesterol:
  • 163 mg
  • 54%
  • Sodium:
  • 457 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

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  1. In a large saucepan, heat oil and melt butter over medium heat. Add garlic and shallots and saute until soft, then add chicken, season with salt and pepper to taste and saute for 8 to 10 minutes, or until halfway cooked.
  2. Add peppers and stir in tomato sauce, reduce heat to low and simmer about 10 minutes. Add sherry and simmer for another 10 minutes, then stir in cream and simmer for 10 minutes more. Toss all with hot, cooked pasta and serve.
Tips & Tricks
Chicken and Sausage Orzo Pasta

The orzo pasta in this chicken and sausage recipe is cooked risotto-style.

Pan-Seared Chicken Breasts with Shallots

See how to make pan-seared chicken breasts with sautéed shallots.

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Reviews 85

  1. 103 Ratings

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Goodcalves
2/7/2004

This is a yummy recipe. The next time I will try to cut the fat in the recipe in several ways because I don't think it will detract from the taste. I will decrease the amount of oil and/or butter by about 25-50% because there were pools of oil on the top of the sauce at the end. I will also use a combination of half and half and milk combined with flour to thicken the sauce instead of heavy cream. The mushrooms I added were a great addition. This is a great recipe for company!

MAGGIE MCGUIRE
2/9/2004

The sherry added a delightfully subtle flavor to the sauce. We really enjoyed this pasta dish, Deanna.

Kelley
6/23/2003

I loves this recipe! It came out soooo good. I did a few changes - used roasted red pepper flavored olive oil, used twice as much garlic, used twice as many red peppers, and instead of regular tomatoe sause I used Classico Creations sun dried tomatoe. I also simmered it all a little longer to make it thicker. My husband loved it! Thanks for the recipe, I'm definately passing it along to everyone!