Creamy Chicken and Mushroom Riggies
Ingredients
- 3 tablespoons oil
- 2 tablespoons garlic minced
- 2 boneless skinless chicken breasts, cubed
- 8- ounce package sliced mushrooms
- 1 green pepper diced
- 26- ounce jar spaghetti sauce
- 1 pint whipping cream
- 16- ounce package rigatoni pasta cooked
Optional:
- 1 cup white wine
Instructions
- In a skillet over medium heat, add oil and sauté minced garlic until lightly golden.
- Add cubed chicken to the skillet and sauté until lightly golden and no longer pink in the middle.
- Add sliced mushrooms and diced green pepper to the skillet; cook until softened.
- Reduce heat to low.
- In a separate saucepan, heat the spaghetti sauce.
- Optionally, add white wine and heat through.
- Stir in whipping cream in small amounts until the sauce becomes orange in color.
- Add the creamy sauce to the chicken mixture in the skillet; stir to mix.
- Place the cooked rigatoni pasta in a large serving bowl.
- Top with the sauce mixture and toss to combine.
Notes & Wine Advice
Serve hot.
Nutrition values
Calories: 450 kcal | koolhydraten: 40 g | Eiwitten: 18 g | Vet: 25 g | Suiker: 7 g