4 tablespoons olive oil
1/4 cup butter
5 cloves garlic, minced
10 tablespoons shallot, minced
2 pounds skinless, boneless chicken breast meat - cubed
salt and pepper to taste
1 (4 ounce) jar sweet red peppers, drained and julienned
1/2 cup fresh tomato sauce
1/4 cup dry sherry
1 pint heavy cream
1 (8 ounce) package uncooked rigatoni pasta
In a large saucepan, heat oil and melt butter over medium heat.
Add garlic and shallots and sauté until soft, then add chicken, season with salt and pepper to taste and sauté for 8 to 10 minutes, or until halfway cooked.
Add peppers and stir in tomato sauce, reduce heat to low and simmer about 10 minutes.
Add sherry and simmer for another 10 minutes, then stir in cream and simmer for 10 minutes more. Toss all with hot, cooked pasta and serve.
Did you know? Chicken Riggies are native to
Chicken Riggies or Chicken Rigatoni is an Italian-American pasta dish native to the
1. Season salmon fillets with lemon pepper, garlic powder, and salt
2. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
3. Preheat grill for medium heat.
4. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.
· 1/4 cup Dijon mustard
· 2 tablespoons fresh lemon juice
· 1 1/2 teaspoons
· Worcestershire sauce
· /2 teaspoon dried tarragon
· 1/4 teaspoon pepper
· 4 boneless, skinless chicken breast halves
1. Combine the first five ingredients; spread on both sides of chicken.
2. Place chicken on plate. Marinate at room temperature for 10-15 minutes or for several hours in the refrigerator.
3. Grill On a grill pan at medium high temperature, turning once until juices run clear about 6 – 7 minutes per side depending on the thickness of the breast.
· 3/4-pound bean sprouts
· 6 ounces pad Thai rice noodles
· 4 eggs
· 3 tablespoons lime juice
· 3 tablespoons ketchup
· 1-tablespoon brown sugar
· 1/4-cup fish sauce
· 3 tablespoons peanut oil
· 1 tablespoon minced garlic
· 1 1/2 teaspoons red pepper flakes
· 2 cups grated carrots
· 2/3 cup chopped peanuts
· 1 cup green onions cut into 1-inch pieces
1. Bring a pot of water to a boil. Blanch the bean sprouts in boiling water for approximately 30 seconds, remove, and drain well. When the water returns to a boil, add noodles. Cook for 3 to 5 minutes until tender but firm; drain and rinse under cold water
2. Beat the eggs with a pinch of salt in a small bowl. Stir together the lime juice, ketchup, brown sugar, and fish sauce in a separate bowl; set aside
3. Heat the oil in a wok or large skillet over medium-high heat. Fry the garlic for a few seconds. Add the pepper flakes and carrot, and cook for one minute, then remove. Add the beaten egg, and gently scramble. When the eggs have set, pour in the carrots, sauce, bean sprouts, noodles, peanuts, and green onion; toss together.
Note: for a variety add grilled chicken, sautéed shrimp or Tofu