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My review
Chicken Riggies II
1
LOVES TO COOK
"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!"
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Ingredients
50 m servings 566Original recipe yields 8 servings
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Directions
{{model.addEditText}} Print- 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.
- 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.
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Reviews
Read all reviews 88108 Ratings
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Most helpful positive review
11/8/2003
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 but...
Most helpful critical review
10/8/2001
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.
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11/8/2003
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 but...
10/17/2003
The sherry added a delightfully subtle flavor to the sauce. We really enjoyed this pasta dish, Deanna.
11/6/2001
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...
1/22/2005
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 jus...
5/5/2003
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 appealin...
11/4/2003
This is my first review. I joined the site so I could submit it. My whole family loved this recipe!
8/20/2001
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...
10/8/2001
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.
8/29/2008
I was trying to use what I had in my pantry this week and this recipe popped up. Though I have to admit that my tomato sauce was canned, and I added fresh parsley and basil (my sauce was begging...