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Categories:
chicken breasts tomato sauce olive oil butter garlic shallots salt sweet red peppers sherry wine heavy cream rigatoni pasta green bell pepper mushrooms black olives Parmesan cheese
Viewed: 46 - Published at: 6 years agoIngredients
- 4 boneless skinless chicken breasts, cubed
- 1 cup tomato sauce
- 1/4 cup olive oil
- 1/4 cup butter
- 5 cloves garlic, minced
- 8 sliced shallots
- salt & pepper
- 1 (4 ounce) jar sweet red peppers, drained and julienned
- 1/4 cup sherry wine
- 1 1/2 cups heavy cream
- 1 (8 ounce) box rigatoni pasta
- 1 green bell pepper, chopped
- 1 (8 ounce) package sliced mushrooms
- 1 (2 1/2 ounce) can of sliced black olives
- 1/2 cup parmesan cheese
Method
- In a large skillet, heat oil& butter over medium heat.
- Add garlic and shallots, saute until soft.
- Then add chicken, seasoning with salt& pepper;saute until lightly browned- you don't want to over cook the chicken with all the extra simmering time below.
- Begin heating water for pasta.
- Add peppers, olives, mushrooms and tomato sauce to skillet.
- Reduce heat to low and simmer about 10 minutes (while pasta is cooking) Add sherry and simmer another 10 minutes.
- Stir in cream and parmesan cheese and simmer for 10 minutes more.
- Toss all with hot, cooked pasta and serve immediately.
