Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons butter
2-1/2 cloves garlic, minced
1/4 cup and 1 tablespoon minced shallot
2-1/2 ounces skinless, boneless chicken breast meat - cubed
salt and cayenne pepper to taste
1/4 teaspoon parsley
1/2 teaspoon oregano
4 ounces sweet red peppers, drained and diced
1/4 cup fresh tomato sauce
1/2 cup dry sherry
1 cup heavy cream
8 ounce package uncooked rigatoni pasta |
Preparation:
1. Chop shallots and measure out garlic into frying pan. Cook down with butter for five minutes then add chicken, cooking over medium heat. Season the chicken with salt, cayenne pepper and parsley and oregano
and saute for 8 to 10 minutes, or until halfway cooked.
2. Add peppers and stir in tomato sauce, reduce heat to low and simmer about 10 minutes. Add sherry and simmer for another 10 minutes, then stir in cream and simmer for 5 minutes more. Toss all with hot, cooked pasta and serve.
Makes 2 servings
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