The Best Chicken Riggies!! |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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The best pasta dish, and leftovers only get better Ingredients:
1 lb chicken breast, cut into cubes |
2 tablespoons butter |
2 tablespoons olive oil |
1 large onion, sliced |
1 teaspoon garlic |
salt and pepper |
4 ounces sliced mushrooms |
1/2 cup black olives, sliced |
1 large green bell pepper, sliced thin |
4 pickled hot cherry peppers, stemmed, seeded and thinly sliced |
1 teaspoon basil |
1 teaspoon oregano |
salt and pepper |
1 (28 ounce) can tomato puree |
1 cup chicken broth |
1 lb rigatoni pasta |
1/2 cup light cream |
Directions:
1. Saute chicken, onion, and garlic in butter and oil, until lightly browned in a heavy saucepan over med-high heat. Season with salt and pepper.
2. Add mushrooms, olives, peppers, basil and oregano. Season with salt and pepper. Cook 5-10 mins over med. heat.
3. Add tomato puree and chicken broth. Bring to a boil, then reduce heat to low, cover and simmer.
4. Cook pasta in a large pot of boiling salted water. Once al dente, drain and return to pot.
5. Right before draining pasta add cream to sauce and turn off heat.
6. Add sauce to pasta.
7. Serve with grated cheese and lots of Italian bread.
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