Chicken Riggies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Olive Oi - 1 tbspButter or margarine - 1 tbspMinced Garlic - 5 cloves (or to taste)Red or sweet onion - about 1/2 a medium or large, choppedBoneless, skinless chicken breast, cubedRoasted red and yellow bell peppers, skin removed and cut into bite size pieces (I typically buy the red/orange/yellow pack from the market- but use whichever sweet peppers you like) You can also purchase the ones in a jars, roasts and skinned, I just prefer the taste of the fresh ones.Baby portabello mushrooms, sliced (optional)Tomato Paste, 1 can Milk, nonfat, to achieve desired consistencySour Cream, reduced fat, 1 cupRigatoni Pasta, 16 oz, cooked aldenteTo taste: Salt, pepper, ground red pepper
1. In a large saucepan, heat oil and butter. Add Garlic and Onion. Cook until soft.
2. Add cubed chicken, season with salt and pepper, about 8 minutes, or until chicken is 1/2 way cooked.
3. Add peppers and tomato paste to saucepan. Reduce heat to low, cook about 2 minutes, enough to warm up the paste.
4. Stir in sour cream. Add milk until desired sauce consistency is reached.
5. (Optional) add mushrooms and ground red pepper.
6. Simmer about 10 minutes.
7. Add the pasta, and finish in the sauce.
Makes about 6 1.5-cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user N3RDYG1RL.
2. Add cubed chicken, season with salt and pepper, about 8 minutes, or until chicken is 1/2 way cooked.
3. Add peppers and tomato paste to saucepan. Reduce heat to low, cook about 2 minutes, enough to warm up the paste.
4. Stir in sour cream. Add milk until desired sauce consistency is reached.
5. (Optional) add mushrooms and ground red pepper.
6. Simmer about 10 minutes.
7. Add the pasta, and finish in the sauce.
Makes about 6 1.5-cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user N3RDYG1RL.
Nutritional Info Amount Per Serving
- Calories: 310.4
- Total Fat: 10.7 g
- Cholesterol: 67.3 mg
- Sodium: 328.6 mg
- Total Carbs: 28.3 g
- Dietary Fiber: 3.0 g
- Protein: 25.5 g
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