Chicken Riggies Recipe
1 lb boneless, skinless chicken breast, cut into 1-inch cubes
1 lb. rigatoni, cooked according to box directions
1 med onion, chopped
3 cloves of garlic, minced
8 oz can tomato sauce
8 oz jar roasted red peppers, cut up
1 pint cream (Jill uses light or fat-free half and half)
1/4 cup white cooking wine
2 Tbs butter
2-3 Tbs olive oil.
Melt butter and oil in large pan and cook onion until soft over medium heat. Add garlic and cook just a minute more.
Add chicken; cook until half way done.
Add tomato sauce and roasted red peppers. Reduce heat and simmer until chicken is cooked through.
Add cream, stirring gently until heated through.
Add Rigatoni and toss until coated.
If you like this recipe you might also enjoy:
FREE gift for subscribers!
If you enjoyed this post, you’ll love my weekly email. Subscribe to have updates delivered to your inbox and receive Freebies available exclusively for subscribers. Don’t miss new recipes, DIY, crafts and ideas to inspire and encourage you. Join our community. Click subscribe button below.