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