Time 1h35m Yield 4 Number Of Ingredients 17 Steps:
Heat olive oil in a large saucepan over medium heat. Cook and stir sausage, mushrooms, onions, salt, and black pepper in hot oil until vegetables are softened and sausage is browned, 6 to 7 minutes. Stir chopped chicken to sausage mixture; cook and stir over medium-high heat until browned, about 5 minutes. Pour in wine and cook, stirring to remove any browned bits off the bottom of the pan, until most of the wine is evaporated, 2 to 3 minutes. Add tomatoes, chicken broth, and cream; simmer for 30 minutes. If needed, add water to create a thick sauce. Stir peppers, olives, and garlic into sauce. Continue to simmer until thickened, 15 to 20 minutes. Season with salt and pepper to taste and stir in parsley. Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until nearly cooked, about 11 minutes. Drain. Combine sauce and cooked pasta, stir in cheese, cover and set aside until pasta has absorbed the sauce, 1 to 2 minutes.
Time 45m Yield 12 servings (1-3/4 cups each). Number Of Ingredients 19 Steps:
In a large bowl or dish, combine sherry, oil, garlic and oregano. Add chicken and turn to coat. Refrigerate 1 hour., Drain chicken, discarding marinade. Heat a Dutch oven over medium-high heat. Add chicken in batches; cook and stir until no longer pink. Remove from pan., In same pan, heat butter over medium-high heat. Add peppers, onion and garlic; cook and stir until tender. Add sherry; bring to a boil. Stir in tomato puree, salt and pepper; return to a boil. Reduce heat; simmer 8-10 minutes or until slightly thickened, stirring occasionally. Add chicken; heat through., Meanwhile, in a stockpot, cook rigatoni according to package directions. In a small saucepan, combine cream and cream cheese over medium heat; cook and stir until blended. Add to chicken mixture; stir in Romano cheese., Drain rigatoni; return to stockpot. Add sauce to pasta; toss to combine.
More about “chef johns chicken riggies recipes”
Time 45m Yield 8 serving(s) Number Of Ingredients 16 Steps:
In a large pot melt butter and then add chicken. Cook chicken over medium heat just until they begin to turn white. Add mushrooms to chicken and cook for 5 minutes. Add peppers and onions cook 5-7 minutes (I usually season the veggies and chicken with salt and pepper at this point). Add water, bullion, tomato sauce, heavy cream, and spices. Bring to a boil, cover and simmer for 20 min, stirring occasionally. Add olives and simmer for 5 minutes. In a small bowl mix corn starch with 2-3 tbsp cold water until dissolved. Add corn starch to sauce, stirring continuously until it thickens. If it is very runny just let stand to thicken. Stir in cooked pasta and serve immediately, sprinkling each serving with grated or shredded Parmesan cheese.
