Chicken Rigatoni

Course : Chicken
Serves: 2
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This spicy creamy dish is wonderful comfort food for those chilly winter nights


2 tablespoons butter
2 1/2 cloves garlic, minced
1/2 cup minced shallot
2 1/2 ounces skinless, boneless chicken breast meat - cubed
1 teaspoon 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 / Directions:

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


Nutritional Information:

Calories 720 Protein 18g Total Fat 49g Carbohydrates 51g

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