CHICKEN RIGGIES 1-Birdy

[wilderness]

CHICKEN RIGGIES 1-Birdy
Source Unknown

This is a cream and tomato sauce over rigatoni pasta. You can use shrimp, chicken or sausage.

4 Tbs olive oil

1/4 cup butter
5 cloves garlic, minced
Fresh basil leaves for garnish
2 lbs skinless, boneless chicken breast meat cut up in chunks
Salt and pepper to taste
16 ounce jar sweet or hot cherry red peppers, drained and julienned (rinsed very well under water and remove seeds--use a colander)
28 oz can of plum tomatoes put through processor (leave a few chunky pieces) OPTIONAL: if you use a favorite jar sauce you will need 28 oz of a marinara style.)
1/2 tsp each or garlic powder, oregano, black pepper
1/4 tsp each of cayenne pepper, salt, sugar
1/4 cup dry sherry (make sure it isn't cooking sherry which is full of salt; buy this at a liquor store)
1 pint heavy cream
1 package uncooked rigatoni pasta

In a large saucepan, heat oil and butter over medium heat. Add garlic (and shallots if you are using them in this recipe) and saute until soft; add chicken.
Cook for 8 to 10 minutes, or until halfway cooked.
In another pot boil your rigatoni in salt water, drain and toss with olive oil so they won't stick together about 4 tablespoons, set aside.
Add the peppers and the sauce and all spices, reduce heat to low and simmer on low for about 10 minutes. Add sherry and simmer for another 10 minutes, add cream, stir, and simmer for 10 minutes more. Ladle the riggie sauce over the hot cooked pasta and top with grating cheese and fresh basil. Double sauce recipe as this will make enough for only one pound.