Chicken Riggies

Step 1

Combine sherry, 2 Tablespoons olive oil, minced garlic and Italian seasoning in a 1-gallon resealable plastic bag. Add chicken and seal bag, removing as much air as possible. Place bag on a rimmed baking sheet (to catch any possible leaks) and refrigerate 60 minutes.

Step 2

Drain chicken and discard marinade.

Step 3

Heat remaining 2 Tablespoons olive oil in a large pot. Cook chicken, in batches, over medium-high heat until there is no longer any pink. Remove cooked chicken to a plate and set aside.

Step 4

In the same pot, melt the butter. Saute red bell pepper, green bell pepper, cherry peppers, onion, and garlic over low heat until soft, about 7-10 minutes.

Step 5

Pour 1 cup sherry to the pot and bring to a boil. Add tomato paste, crushed tomatoes, salt, and pepper and bring back to a boil. Reduce heat and simmer 8-10 minutes until mixture thickens slightly. Add chicken to mixture.

Step 6

Meanwhile, cook the rigatoni to al dente in a separate pot according to the package instructions.

Step 7

Combine cream and cream cheese in a small saucepan and cook over medium heat until the cream and cream cheese and well combined and the cream cheese has melted. Pour into the chicken mixture. Stir in Parmesan.

Step 8

Drain the pasta. Return the drained pasta to the pot. Pour the sauce over pasta and fold to evenly coat. Serve