Thursday, March 10, 2011

Chicken Riggies

Chicken Riggies
4 Tbsp butter
2 1/2 lbs boneless, skinless chicken breasts cut into bite size pieces
8 oz pkg mushrooms, sliced
1 medium green pepper, chopped
1 medium hot pepper, chopped (optional)
1 medium onion, chopped 2 cups water
2 tsp chicken boulion or 2 cubes
1 cup tomato sauce
1/2 pint heavy cream
1 tsp parsley
1/4 tsp salt
1/4 tsp black pepper
1/2 cup black olives - sliced
2 Tbsp cornstarch
1 lb rigatoni, cooked and drained

In a large pot, melt butter and add chicken. Cook over medium heat until tender. Add mushrooms and cook 5 minutes. Add peppers and onions and continue cooking until soft, about 5-7 minutes. Add water, bouillon, sauce, heavy cream and spices. Bring to a boil, reduce heat, cover and simmer for 20 minutes, stirring occassionally. Add olives and simmer 5 minutes more.

In a small bowl, mix cornstarch with 2 Tbsp water until it dissolves. Add to the sauce, stirring continuously until it thickens. When thickened, mix sauce with giratoni together in deep bowl and serve immediatly. Sprinkle with Parmesan cheese.

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