Rachel's Recipes

Chicken Riggies

Posted on: September 7, 2009

3-4 chicken breasts, cut into bite sized pieces
1 lb (1 box) rigatoni
2 medium green peppers or 1 large one, sliced
1 onion, sliced
1 packet of mushrooms
1 can diced tomatoes (optional)
1 pint heavy cream
15 oz can tomato sauce
1/2 – 3/4 cup grated parmesan cheese

Boil water for pasta and cook it according to the directions on the box.

Cook chicken in skillet, seasoning to taste with salt and pepper. When chicken is about halfway cooked add all of the fresh vegetables (if your skillet is not big enough for all of the ingredients you can also use two skillets).

Drain the pasta and while the pasta is in the strainer, add the tomato sauce and diced tomatoes to the pot. After the sauce begins to simmer, slowly add the cream. Once the cream has been combined, add the parmesan cheese a little at a time to avoid clumping. Add the chicken, vegetables, and pasta to the pot and mix with the sauce. Serve immediately.

Source: My friend Kelli

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This blog is a way for me to keep track of all the recipes I have tried and want to make again, and a few I've come up with myself.
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