Post by wilderness on Oct 10, 2018 10:15:13 GMT -5
CHICKEN RIGGIES 4-Birdy
Source Unknown
Servings: 8
2-4 skinless, boneless chicken breast halves, cubed
1 cup tomato sauce
1/4 cup olive oil
1/4 cup butter
8 cloves garlic, minced
8 sliced large shallots
Salt and pepper to taste
8 oz jar sweet red peppers, drained & julienned
1/2 cup sherry
1 1/2 cups heavy cream
1 green bell pepper, chopped
1 8 oz pk sliced fresh mushrooms
1 (2.5 oz can) sliced black olives
1 cup Parmesan/Romano cheese
16 oz box rigatoni pasta
In large skillet, heat oil and 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 10 minutes, or until halfway cooked.
Add everything but sherry cook 10 min. Add sherry. Simmer 10 min.
Cook pasta and toss with sauce.
Source Unknown
Servings: 8
2-4 skinless, boneless chicken breast halves, cubed
1 cup tomato sauce
1/4 cup olive oil
1/4 cup butter
8 cloves garlic, minced
8 sliced large shallots
Salt and pepper to taste
8 oz jar sweet red peppers, drained & julienned
1/2 cup sherry
1 1/2 cups heavy cream
1 green bell pepper, chopped
1 8 oz pk sliced fresh mushrooms
1 (2.5 oz can) sliced black olives
1 cup Parmesan/Romano cheese
16 oz box rigatoni pasta
In large skillet, heat oil and 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 10 minutes, or until halfway cooked.
Add everything but sherry cook 10 min. Add sherry. Simmer 10 min.
Cook pasta and toss with sauce.
