Chicken Riggies

See link:
http://media-cache-ec0.pinimg.com/originals/c4/59/05/c45905e5d284d877cca9939cd6aa7752.jpg

Ingred:
1/2 cup dry sherry
2 tbs. olive oil
3 garlic cloves minced
1 tsp dried oregano
2 lbs- chicken- cubed

Sauce:
2tbsp butter
1 each: medium red pepper, green pepper- chopped
pickled hot cherry peppers
1 medium onion chopped
2 garlic cloves minced
1 cup dry sherry
2 can (29oz and 15oz) Tomato puree
salt
pepper

1.5 cups heavy whipping cream
6oz. cream cheese
1.5 cups romano cheese


1.  In large bag combine:
1/2 cup dry sherry
2 tbs. olive oil
3 garlic cloves minced
1 tsp dried oregano
2 lbs- chicken- cubed

2.  Drain chicken and cook until no longer pink.  Remove from pan

3.  In same pan:
Heat butter over meadium and add peppers, onion and garlic until tender.  add sherry and bring to boil.  stir in tomato puree, salt and pepper and bring to boil.  Reduce heat and simmer for 8-10 min until slightly thickened.  Add chicken and heat thoroughly.

4.  IN small saucepan combine cream and cream cheese.  cook and stir until blended.  Add to ch. mixture.  Stir in Romano cheese

Add to rigatoni

rigatoni

THE TOMATO CREAM SAUCE

THE TOMATO CREAM SAUCE
Serves 3 cups
1 cup vegetable broth
2 cups tomato pasta sauce
1/2 cup heavy cream
Salt & pepper
Heat broth, tomato sauce, and cream in a skillet over medium-low heat. Season with salt and pepper. Add pasta cooked al dente (and whatever else) to skillet. Cover and simmer for 12 minutes.
Here’s the link for the aforementioned one pan, 20 minute, sausage tortellini. Fast, easy weeknight dinner. Yes, please.

recipe came from:
http://rachelschultz.com/2013/12/26/the-tomato-cream-sauce/

Crock Pot Balsamic Chicken

Crock Pot Balsamic Chicken

Ingredients

1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons dried minced onion
4 garlic cloves, minced
1 tablespoon extra virgin olive oil
1/2 cup balsamic vinegar
8 boneless, skinless chicken thighs (about 24 ounces) or breasts
sprinkle of fresh chopped parsley

Directions

Combine the first five dry spices in a small bowl and spread over chicken on both sides. Set aside. Pour olive oil and garlic on the bottom of the crock pot. Place chicken on top. Pour balsamic vinegar over the chicken. Cover and cook on high for 4 hours. Sprinkle with fresh parsley on top to serve.

Nutrition Info

Servings: 8* Calories per serving: 133* Fat: 5g* Cholesterol: 70mg* Sodium: 222mg* Carbs: 4g* Fiber: 0g* Sugars: 3g* Protein: 17g* Points+: 6*


Recipe and picture from pinterest: did not link to a direct site