Zutaten für Chicken Riggies
- Boneless Skinless Chicken Breasts
- Tomato Sauce
- Olive Oil
- Butter
- Garlic
- Shallots
- Salt & Pepper
- Sweet Red Peppers
- Sherry Wine
- Heavy Cream
- Rigatoni Pasta
- Green Bell Pepper
- Sliced Mushrooms
- Black Olives
- Parmesan Cheese
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Zubereitung von Chicken Riggies
- Cook 1 pound rigatoni pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- While pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes, and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- In the same skillet, melt 4 tablespoons of butter. Add 1 medium onion, chopped, and 2 cloves garlic, minced, and cook until softened, about 5 minutes.
- Stir in 1/2 cup heavy cream, 1/2 cup grated Parmesan cheese, 1/4 cup chicken broth, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Bring the sauce to a simmer and cook for 2-3 minutes, until slightly thickened. Stir in the cooked chicken and 1/4 cup chopped fresh parsley.
- Add the cooked pasta to the sauce and toss to coat. Add reserved pasta water, 1 tablespoon at a time, if needed to loosen the sauce.
- Serve immediately, garnished with extra Parmesan cheese and fresh parsley. Enjoy with crusty bread and a side salad!
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
28g
Fat
167g
Carbs
20g