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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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If you are in the mood for a rich, creamy pasta dish - try this one! The flavor is so...yummy - not low cal though! Perfect with crusty bread and a good salad. Cook time includes making the noodles. Hope you enjoy! Ingredients:
4 boneless skinless chicken breasts, cubed |
1 cup tomato sauce |
1/4 cup olive oil |
1/4 cup butter |
5 cloves garlic, minced |
8 sliced shallots |
salt & pepper |
1 (4 ounce) jar sweet red peppers, drained and julienned |
1/4 cup sherry wine |
1 1/2 cups heavy cream |
1 (8 ounce) box rigatoni pasta |
1 green bell pepper, chopped |
1 (8 ounce) package sliced mushrooms |
1 (2 1/2 ounce) can of sliced black olives |
1/2 cup parmesan cheese |
Directions:
1. In a large skillet, heat oil& butter over medium heat.
2. Add garlic and shallots, saute until soft.
3. Then add chicken, seasoning with salt& pepper;saute until lightly browned- you don't want to over cook the chicken with all the extra simmering time below.
4. Begin heating water for pasta.
5. Add peppers, olives, mushrooms and tomato sauce to skillet.
6. Reduce heat to low and simmer about 10 minutes (while pasta is cooking) Add sherry and simmer another 10 minutes.
7. Stir in cream and parmesan cheese and simmer for 10 minutes more.
8. Toss all with hot, cooked pasta and serve immediately.
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