Chicken Riggies II

Rating: 4.39 stars
108 Ratings
  • 5 star values: 60
  • 4 star values: 34
  • 3 star values: 10
  • 2 star values: 4
  • 1 star values: 0

This Riggie recipe simmers chicken breast in tomato sauce, cream, sherry, shallots, garlic and sweet peppers, and serves it all over hot, cooked rigatoni pasta - of course. Thus the name, Chicken Riggies! This recipe makes them beg for more; my husband hounds me to make this for him!

 By LOVES TO COOK
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • In a large saucepan, heat oil and melt 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 8 to 10 minutes, or until halfway cooked.

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  • Add peppers and stir in tomato sauce, reduce heat to low and simmer about 10 minutes. Add sherry and simmer for another 10 minutes, then stir in cream and simmer for 10 minutes more. Toss all with hot, cooked pasta and serve.

Nutrition Facts

Per Serving:
566 calories; 36.7 g total fat; 163 mg cholesterol; 457 mg sodium. 27.3 g carbohydrates; 32 g protein; Full Nutrition

Reviews (88)

Read More Reviews

Most helpful positive review

Goodcalves
Rating: 5 stars
02/07/2004
This is a yummy recipe. The next time I will try to cut the fat in the recipe in several ways because I don't think it will detract from the taste. I will decrease the amount of oil and/or butter by about 25-50% because there were pools of oil on the top of the sauce at the end. I will also use a combination of half and half and milk combined with flour to thicken the sauce instead of heavy cream. The mushrooms I added were a great addition. This is a great recipe for company! Read More
Helpful
(35)

Most helpful critical review

CHERUBAE
Rating: 2 stars
01/20/2009
Personally I ended up with a pink runny mess that could be considered a sauce with chunks of chicken in it. I didn't find it to be all that appetizing. Read More
Helpful
(8)
108 Ratings
  • 5 star values: 60
  • 4 star values: 34
  • 3 star values: 10
  • 2 star values: 4
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Goodcalves
Rating: 5 stars
02/07/2004
This is a yummy recipe. The next time I will try to cut the fat in the recipe in several ways because I don't think it will detract from the taste. I will decrease the amount of oil and/or butter by about 25-50% because there were pools of oil on the top of the sauce at the end. I will also use a combination of half and half and milk combined with flour to thicken the sauce instead of heavy cream. The mushrooms I added were a great addition. This is a great recipe for company! Read More
Helpful
(35)
Goodcalves
Rating: 5 stars
02/07/2004
This is a yummy recipe. The next time I will try to cut the fat in the recipe in several ways because I don't think it will detract from the taste. I will decrease the amount of oil and/or butter by about 25-50% because there were pools of oil on the top of the sauce at the end. I will also use a combination of half and half and milk combined with flour to thicken the sauce instead of heavy cream. The mushrooms I added were a great addition. This is a great recipe for company! Read More
Helpful
(35)
MAGGIE MCGUIRE
Rating: 5 stars
02/09/2004
The sherry added a delightfully subtle flavor to the sauce. We really enjoyed this pasta dish Deanna. Read More
Helpful
(22)
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Kelley
Rating: 5 stars
06/23/2003
I loves this recipe! It came out soooo good. I did a few changes - used roasted red pepper flavored olive oil used twice as much garlic used twice as many red peppers and instead of regular tomatoe sause I used Classico Creations sun dried tomatoe. I also simmered it all a little longer to make it thicker. My husband loved it! Thanks for the recipe I'm definately passing it along to everyone! Read More
Helpful
(22)
MYHORSENUTMEG
Rating: 5 stars
12/03/2003
This dish is scrumptious! It truly is restaurant quality. I speed up the cooking time by combining the sherry and cream and simmering together for ten minutes. Leftovers don't look as appealing as the oil tends to seperate but then again there are rarely leftovers! Read More
Helpful
(16)
JOANYG54
Rating: 5 stars
01/22/2005
I live in the Utica NY area where Chicken Riggies are big a Chicken Riggies Festival is being planned! This recipe is great! All my relatives loved it. Some added hot peppers and olives just make it better. I am gointo try others suggstions for fat free non dairy creamer. Thanks to Deanna for sharing. Read More
Helpful
(16)
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LJOY
Rating: 5 stars
12/03/2003
This is my first review. I joined the site so I could submit it. My whole family loved this recipe! Read More
Helpful
(11)
AlwaysCookin
Rating: 5 stars
10/26/2003
Everyone in my family loved it and with young children that is not always easy! I lowered the fat by using fat-free non-dairy cream instead of heavy cream and reducing olive oil to 2T. You can always thicken with cornstarch mixed with sherry at the end if necessary. Read More
Helpful
(9)
CHERUBAE
Rating: 2 stars
01/20/2009
Personally I ended up with a pink runny mess that could be considered a sauce with chunks of chicken in it. I didn't find it to be all that appetizing. Read More
Helpful
(8)
LMOBRYAN
Rating: 4 stars
12/03/2003
This dish is one of our favorites! Although it is only for a rare occasion since it's so rich. Before frying I dredge the chicken pieces thru some flour mixed w/a bit of salt & pepper. Also add slices of black olives (when tossing in the peppers) if desired. Can also be made with shrimp instead of chicken! Read More
Helpful
(7)
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