Wednesday, July 15, 2009

Chicken Riggies

Sharon Young submitted this to me for a Relief Society recipe exchange. I can't remember where she said it originated from. It is to DIE for good though!

4 Tbsp. butter
2 chicken breasts, skinless and boneless, cut into bite-size pieces
1 (8 oz.) pkg. fresh mushrooms, sliced
1 medium green bell pepper, coarsely chopped
1 medium onion, coarsely chopped
2 c. water
2 tsp. bouillon (or 2 cubes)
1 c. tomato sauce
½ pint heavy cream
1 tsp. paprika
1 Tbsp. dried parsley
½ tsp. salt
½ tsp. pepper
½ c. green (Spanish) olives
2 Tbsp. cornstarch
1 pound (16 oz.) Rigatoni, cooked and drained

In a large pan, over medium heat, melt butter. Add chicken and cook until tender, about 5-7 minutes, stirring frequently. Add mushrooms and cook 5 minutes more. Add peppers and onions and continue cooking until soft, about 5-7 minutes. Add water, bouillon, sauce, heavy cream, paprika, parsley, salt and pepper. Bring to a boil. Reduce heat, cover and simmer 20 minutes, stirring occasionally. Add olives and simmer 5 minutes more. Ina small bowl, mix cornstarch with 2 tablespoons of water until it dissolves. Add to the sauce, stirring continuously until it thickens. When thickened, mix sauce and Rigatoni together in a deep bowl. Serve immediately. May sprinkle with parmesan cheese and crushed red pepper on top, if desired.

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