CHICKEN RIGGIES

Chicken Riggies image

Provided by Jackie McLean

Categories Pasta

Number Of Ingredients 18

4 Tbsp butter
2 1/2 lb boneless, skinless chicken breasts cut into bite size pieces
8 oz package mushrooms, sliced
1 medium green pepper, chopped
1 to 3 cherry peppers (jarred style) chopped - depends on how spicy you want the dish
1 medium onion , chopped
1 3/4 c water
1/4 c sherry
2 tsp chicken bouillon granules
1 c tomato sauce
1/2 pt heavy cream
1 tsp paprika
1 tsp parsley
1/4 tsp salt
1/4 tsp black pepper
1/2 c black olives, sliced
2 Tbsp cornstarch
1 lb rigatoni, cooked & drained according to package directions

Steps:

1. In a large pot melt the butter and add chicken. Cook over medium heat until tender. Add mushrooms and cook 5 minutes. Add peppers and onions and continue cooking until soft, about 5-7 minutes. Add water, sherry, bouillon, sauce, heavy cream and spices. Bring to a boil, reduce heat, cover for 20 minutes, stirring occassionally. Add olives and simmer 5 minutes more.
2. In a small bowl, mix cornstarch with 2 Tablespoons water until it dissolves. Add to the sauce, stirring continuously until it thickens. When thickened, mix sauce with rigatoni together in deep bowl and serve immediately. Sprinkle with fresh grated Parmesan cheese.
3. Serve with a side of Utica Greens and you've got a great Upstate NY dinner!