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Thursday, February 16, 2017

Chicken Riggies





4 to 6 tablespoons butter
4 chicken breasts, cut into bite sized pieces
Fresh mushrooms (if you must), sliced
1 green pepper, cut into bite sized pieces
1 red pepper, cut into bite sized pieces
1 medium onion, chopped
2 cups chicken stock
1 cup tomato sauce
1 cup heavy cream
1 teaspoon parsley
1 teaspoon paprika
1 teaspoon red pepper flakes
3 teaspoons cornstarch
1 pound rigatoni, cooked and drained (I like the mini rigatoni)

Melt butter in pan. Add chicken pieces and cook until chicken is almost done. Add mushrooms, peppers and onion and cook until vegetables start to soften. Add the chicken stock and stir. Stir together tomato sauce and heavy cream, then add to chicken & vegetable mixture. Add parsley, paprika and red pepper flakes. Bring to a boil, reduce heat and simmer for 20 minutes. Whisk cornstarch with some water until smooth. Gradually add to sauce, until the sauce reaches desired thickness. Pour over cooked pasta and mix together.

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