Chicken in Red and White Cream Sauce

    Chicken in Red and White Cream Sauce


    103 people made this

    This recipe simmers chicken breast in pasta sauce, cream, sherry, shallots and garlic and serves it all over hot, cooked rigatoni pasta.

    Serves: 8 

    • 4 tablespoons olive oil
    • 65g butter
    • 5 cloves garlic, minced
    • 10 tablespoons minced eschallots
    • 1kg skinless, boneless chicken breast meat - cubed
    • salt and pepper to taste
    • 125g roasted red capsicums, drained and julienned
    • 1/2 cup tomato-based pasta sauce
    • 1/4 cup dry sherry
    • 500ml thickened cream
    • 250g cooked rigatoni pasta

    Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

    1. In a large saucepan heat oil and melt butter over medium heat. Add garlic and shallots and saute until soft, then add chicken, season with salt and pepper to taste and saute for 8 to 10 minutes, or until halfway cooked.
    2. Add capsicums and stir in pasta 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.

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