This recipe simmers chicken breast in pasta sauce, cream, sherry, shallots and garlic and serves it all over hot, cooked rigatoni pasta.
This is a yummy recipe. The next time I will try to cut the fat in the recipe in several ways because I don't think it will detract from the taste. I will decrease the amount of oil and/or butter by about 25-50% because there were pools of oil on the top of the sauce at the end. I will also use a combination of half and half and milk combined with flour to thicken the sauce instead of heavy cream. The mushrooms I added were a great addition. This is a great recipe for company! - 08 Nov 2003 (Review from Allrecipes USA and Canada)
The sherry added a delightfully subtle flavor to the sauce. We really enjoyed this pasta dish, Deanna. - 17 Oct 2003 (Review from Allrecipes USA and Canada)
I loves this recipe! It came out soooo good. I did a few changes - used roasted red pepper flavored olive oil, used twice as much garlic, used twice as many red peppers, and instead of regular tomatoe sause I used Classico Creations sun dried tomatoe. I also simmered it all a little longer to make it thicker. My husband loved it! Thanks for the recipe, I'm definately passing it along to everyone! - 06 Nov 2001 (Review from Allrecipes USA and Canada)