Virginia's Chicken Riggies Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 4 boneless, skinless chicken breasts
16 basil leaves
olive oil
sea salt or a dash of regular salt, black pepper (regular or freshly ground)
5 T. butter, divided
2 red onions, chopped
2 red bell peppers, chopped
3 cloves garlic, minced
2 tsp. fresh thyme leaves
1 tsp. paprika
1 small can tomato paste, divided
4 minced scallions, white and green parts
1 quart fat free half and half
onion powder
garlic powder
fresh or ground thyme
dried basil
hot water
12- 16 oz. rigatoni
|
|
Directions: |
Directions:Rub olive oil on chicken breasts. Sprinkle with salt and pepper. Place 4 leaves of basil on each breast. Bake at 350º for 25-40 minutes, (depending on thickness) until just cooked through. Don't let them get dry! Cool and discard basil. Cut in large dice pieces. Set aside. Melt 3 T. of butter in a large saute pan. Saute the onion and add a dash of salt and a couple of dashes of pepper. Cook on medium heat for about 10 minutes. In a separate pan, melt the remaining 2 T. of butter. Add the red peppers, garlic, thyme, paprika, 1/2 the tomato paste, dash salt , and a couple of dashes of pepper. Cook on medium heat for about 5 minutes or until edges of peppers are seared. Add the rest of the can of paste, 1/4 to 1/2 c. hot water and approximately 3 c. of the half and half. Stir well to blend. Add onion powder,garlic powder, dried basil and additional thyme to taste. Meanwhile cook rigatoni according to package directions. Add the chicken and pepper mixture to the onion mixture and heat through. Add the scallions. Toss together with rigatoni and serve in large bowl or on a large platter. |
|
|
This recipe for Virginia's Chicken Riggies is from