Wednesday, May 2, 2012

Chicken Riggies

Three posts in one week? I must be feeling better!! I love tomato sauces with heavy cream in them. I consider it a lovely comfort food and this one was no exception. I omitted most of the peppers since the girls and I aren't into spicy foods, and I may or may not have added an extra half a cup of cream to the sauce, but overall I was really impressed with the meal.

Chicken Riggies~

1 (16 ounce) package rigatoni pasta
3 tablespoons extra-virgin olive oil
1 1/2 pounds skinless, boneless chicken breasts, cut in bite-sized pieces
salt and pepper to taste
1 onion, diced
3 cloves garlic, minced
2 cubanelle pepper, seeded and thinly sliced ( I omitted)
3 roasted red peppers, drained and chopped
2 hot cherry peppers, seeded and minced ( I omitted)
1 (28 ounce) can crushed tomatoes (I added an extra half a cup)
1/2 cup heavy cream
1/2 cup grated Parmesan cheese

 1.) Bring a large pot of lightly salted water to a boil over high heat. Add the rigatoni pasta, and cook until al dente, 8 to 10 minutes; drain and keep warm. 

2.) Heat the olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, and cook in the hot oil until lightly browned on all sides, and no longer pink in the center, about 7 minutes. Remove the chicken from the pan, and keep warm. 

3.) Stir the onion, garlic, and cubanelle peppers. Cook and stir until the onion has softened, about 4 minutes. Add the roasted red peppers, hot cherry peppers, and crushed tomatoes. Bring to a simmer, then stir in the heavy cream and cooked chicken. 

4.) Simmer 2 or 3 minutes, then stir in the pasta. Sprinkle with Parmesan cheese to serve.

Now doesn't that look downright comforting? I'm making homemade chicken and noodle soup tonight. It's all about comfort food in our house this week.