MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken Riggies
Categories: Poultry, Wine, Vegetables, Herbs, Pasta
Yield: 12 servings

1/2 c Dry sherry
2 tb Olive oil
3 cl Garlic; minced
1 ts Dried oregano
2 lb Boned, skinned chicken;
- diced

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2 tb Butter
2 md Bell peppers; 1 red, i green
- chopped
4 Pickled hot cherry peppers;
- chopped
1 md Onion; chopped
2 Garlic cloves, minced
1 c Dry sherry
2 cn (one 29 oz, one 15 oz)
- tomato puree
1/4 ts Salt
1/8 ts Pepper
32 oz Uncooked rigatoni
1 1/2 c Heavy whipping cream
6 oz Cream cheese; cut up
1 1/2 c Grated Romano cheese

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.

Jackie Scanlan, Dayton, Ohio

Makes: 12 servings

RECIPE FROM: https://www.tasteofhome.com

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