Chicken Riggies II


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!

Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
8 servings


  • 4 tablespoons olive oil

  • ¼ cup butter

  • 5 cloves garlic, minced

  • 10 tablespoons minced shallot

  • 2 pounds skinless, boneless chicken breast meat - cubed

  • salt and pepper to taste

  • 1 (4 ounce) jar sweet red peppers, drained and julienned

  • ½ cup fresh tomato sauce

  • ¼ cup dry sherry

  • 1 pint heavy cream

  • 1 (8 ounce) package uncooked rigatoni pasta


  1. 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.

  2. 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
37g Fat
27g Carbs
32g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 566
% Daily Value *
Total Fat 37g 47%
Saturated Fat 19g 94%
Cholesterol 163mg 54%
Sodium 458mg 20%
Total Carbohydrate 27g 10%
Dietary Fiber 2g 5%
Total Sugars 2g
Protein 32g
Vitamin C 11mg 55%
Calcium 75mg 6%
Iron 2mg 12%
Potassium 513mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.