Ingredients
1/2 cup dry sherry2 tablespoons olive oil3 garlic cloves, minced1 teaspoon dried oregano2 pounds boneless skinless chicken breasts, cubedSAUCE:2 tablespoons butter1 each medium sweet red and green pepper, chopped4 pickled hot cherry peppers, chopped1 medium onion, chopped2 garlic cloves, minced1 cup dry sherry2 cans (one 29 ounces, one 15 ounces) tomato puree1/4 teaspoon salt1/8 teaspoon pepper2 packages (16 ounces each) uncooked rigatoni1-1/2 cups heavy whipping cream6 ounces cream cheese, cut up1-1/2 cups grated Romano cheese
Preparation
In a large bowl or dish, combine sherry, oil, garlic and oregano. Add chicken and turn to coat. Refrigerate 1 hour.
Drain chicken, discarding marinade. Heat a Dutch oven over medium-high heat. Add chicken in batches; cook and stir until no longer pink. Remove from pan.
In same pan, heat butter over medium-high heat. Add peppers, onion and garlic; cook and stir until tender. Add sherry; bring to a boil. Stir in tomato puree, salt and pepper; return to a boil. Reduce heat; simmer 8-10 minutes or until slightly thickened, stirring occasionally. Add chicken; heat through.
Meanwhile, in a stockpot, cook rigatoni according to package directions. In a small saucepan, combine cream and cream cheese over medium heat; cook and stir until blended. Add to chicken mixture; stir in Romano cheese.
Drain rigatoni; return to stockpot. Add sauce to pasta; toss to combine.
