Ingredients

The following ingredients have 4 Servings
  • ½ cup dry sherry
  • 1 Tbsp olive oil
  • 2 tsp garlic (minced)
  • 1 tsp dried oregano
  • 2 boneless (skinless chicken breasts, cut into bite-sized pieces)
  • 1 16-oz. box rigatoni pasta
  • 1 Tbsp olive oil
  • 2 Tbsp unsalted butter
  • 1 red bell pepper (chopped into ½” pieces)
  • 1 green bell pepper (chopped into ½” pieces)
  • 1 large white onion (diced)
  • 1 tsp garlic (minced)
  • 2-5 hot or sweet cherry peppers (seeded and chopped (depending on taste) (see note))
  • ½ cup low-sodium chicken stock
  • 1 28-oz. can crushed tomatoes
  • 1 tsp salt
  • ½ pint heavy cream
  • ½ cup Parmesan cheese (grated)
  • {for garnish} fresh Italian parsley (chopped)

Instruction

  • Using a large, resealable bag, add all ingredients for Marinade (dry sherry, olive oil, garlic, oregano and chicken). Refrigerate for 3-4 hours.
  • Cook rigatoni pasta in salted, boiling water for 8-10 minutes, or until al dente. Drain pasta and set aside.
  • Meanwhile, place olive oil in a Dutch oven or large, deep skillet and place over medium-high heat. Remove chicken from marinade (discard excess marinade) and place in Dutch oven. Cook, stirring occasionally, until full cooked (~8-10 minutes); remove chicken and set aside.
  • Using same Dutch oven, add butter and place over medium-high heat. Once butter has melted, add bell peppers, onion, garlic and cherry peppers. Cook for 5-6 minutes, stirring often, or until onions have begun to soften.
  • Add chicken stock, crushed tomatoes and salt; bring mixture to a boil. Reduce heat and simmer for 8-10 minutes, stirring occasionally. Add cooked chicken, heavy cream and Parmesan cheese; stir and continue cooking for 2-3 minutes.
  • Serve chicken and sauce over cooked rigatoni.
  • {Optional} Garnish with chopped fresh parsley before serving.