Chicken Riggies
The recipe Chicken Riggies can be made in roughly 54 minutes. For $1.93 per serving, you get a main course that serves 8. One serving contains 458 calories, 25g of protein, and 14g of fat. A mixture of sherry, bottled pickled cherry pepper, olive oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. One Pot Chicken Riggies, Chicken Riggies, and Wicked Chicken Riggies are very similar to this recipe.
Instructions
Cut bell peppers in half lengthwise; discard seeds and membranes.
Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened.
Place in a heavy-duty zip-top plastic bag; seal bag.
Let stand 10 minutes. Peel and cut into strips.
Heat a 6-quart Dutch oven over medium-high heat.
Add 1 tablespoon olive oil to pan; swirl to coat.
Add chicken to pan; cook 6 minutes, turning to brown on all sides.
Add 1 tablespoon olive oil to pan.
Add onion and next 4 ingredients (through garlic). Cook over medium heat 4 minutes or until vegetables are tender, stirring occasionally.
Add sherry to pan; cook until liquid evaporates, scraping pan to loosen browned bits. Stir in tomatoes, salt, and pepper. Bring to a boil; reduce heat and simmer, uncovered, 20 minutes, stirring occasionally. While sauce simmers, cook pasta according to package directions, omitting salt and fat; drain.
Add roasted bell pepper, chicken, and, if desired, olives to tomato mixture. Bring to a simmer. Stir in cream; cook 2 minutes or just until thoroughly heated, stirring occasionally.
Sprinkle with Parmesan cheese.