Chicken Rigatoni Recipe

Chicken Rigatoni Recipe

Since making this Chicken Rigatoni recipe two weeks ago, I have not been able to get it out of my head!

Everything about this recipe was so incredibly good, I will definitely use it as a “company” type of dish. But plan ahead–the chicken needs to marinade for one hour first. Trust me: this chicken recipe is worth it.

Serve it with my favorite homemade French bread recipe (it’s so amazing I don’t care that it’s not Italian!) and a side salad and you’ve got quite an appealing menu!

Chicken Rigatoni Recipe

Print Chicken Rigatoni Recipe

Rating: 51

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Serving Size: 12

658

28 g

From Taste of Home Magazine June/July 2013

Ingredients

• 1/2 Cup Dry Sherry
• 2 Tablespoons Olive Oil
• 3 Garlic Cloves, Minced
• 1 teaspoon Dried Oregano
• 2 lbs. Boneless, Skinless Chicken Breast, Cubed
Sauce
• 2 Tablespoons Butter
• 1 each Medium Sweet Red and Green Pepper, Chopped (I didn't use)
• 4 Pickled Hot Cherry Peppers, Chopped (I didn't use)
• 1 Medium Onion, Chopped
• 2 Garlic Cloves, Minced
• 1 Cup Dry Sherry
• 2 Cans (one 29 oz., one 15 oz.) Tomato Puree
• 1/4 teaspoon Salt
• 1/8 teaspoon Pepper
• 2 Packages (16 oz. each) uncooked Rigatoni
• 1 1/2 Cups Heavy Whipping Cream
• 6 oz. Cream Cheese, Cut Up
• 1 1/2 Cups Grated Romano Cheese

Instructions

1. In large, resealable plastic bag, combine Sherry, Oil, Garlic, and Oregano. Add Chicken, seal, and turn to coat. Refrigerate one hour.
2. Drain Chicken, discarding marinade.
3. Heat a dutch oven over Medium-High heat. Add Chicken in batches, cook and stir until no longer pink.
4. In same pan, heat Butter over Medium-High heat. Add Peppers, Onion, and Garlic. Cook and stir until tender.
5. Add Sherry and bring to a boil.
6. Stir in Tomato Puree, salt, and pepper. Return to a boil.
7. Reduce heat. Simmer 8-10 minutes or until slightly thickened. Stir occasionally.
8. Meanwhile, in a stockpot, cook Rigatoni according to package directions.
9. In a small saucepan, combine Cream and Cream Cheese over Medium heat. Cook and stir until blended.
10. Add to Chicken mixture and stir in Romano cheese.
11. Drain Rigatoni, return to stockpot.
12. Toss sauce with pasta.
13. Serve!

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