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Poultry | |
| 1 lb chicken breast, cut into cubes 2 tablespoons butter 2 tablespoons olive oil 1 large onion, sliced 1 teaspoon garlic salt and pepper 4 ounces sliced mushrooms 1/2 cup black olives, sliced 1 large green bell pepper, sliced thin 4 pickled hot cherry peppers, stemmed, seeded and thinly sliced 1 teaspoon basil 1 teaspoon oregano salt and pepper 1 (28 ounce) can tomato puree 1 cup chicken broth 1 lb rigatoni pasta 1/2 cup light cream | |
| 1 Saute chicken, onion, and garlic in butter and oil, until lightly browned in a heavy saucepan over med-high heat. Season with salt and pepper. 2 Add mushrooms, olives, peppers, basil and oregano. Season with salt and pepper. Cook 5-10 mins over med. heat. 3 Add tomato puree and chicken broth. Bring to a boil, then reduce heat to low, cover and simmer. 4 Cook pasta in a large pot of boiling salted water. Once al dente, drain and return to pot. 5 Right before draining pasta add cream to sauce and turn off heat. 6 Add sauce to pasta. 7 Serve with grated cheese and lots of Italian bread. | |
Unrated | |
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