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Posted by Dangeruss88
- June 05, 2007, 04:32:44 AMthanks for the help
Posted by Ms.Behavin
- June 04, 2007, 03:59:13 PMQuote from: Homer on June 04, 2007, 03:46:54 PM::) ::) ::) ::)Quote from: Ms.Behavin on June 04, 2007, 03:34:25 PMQuote from: Homer on June 04, 2007, 02:56:40 PM::) ::) ::) ::) Theres no hope. ::) ::) ::) ::)
Oh chicken boobies. :)) :)) :))
No Hope? Don't bring Bob Hope's daughter into this. :)) :)) :))
Posted by Homer
- June 04, 2007, 03:46:54 PMQuote from: Ms.Behavin on June 04, 2007, 03:34:25 PMQuote from: Homer on June 04, 2007, 02:56:40 PM::) ::) ::) ::) Theres no hope. ::) ::) ::) ::)
Oh chicken boobies. :)) :)) :))
No Hope? Don't bring Bob Hope's daughter into this. :)) :)) :))
Posted by Ms.Behavin
- June 04, 2007, 03:34:25 PMQuote from: Homer on June 04, 2007, 02:56:40 PM::) ::) ::) ::) Theres no hope. ::) ::) ::) ::)
Oh chicken boobies. :)) :)) :))
Posted by Homer
- June 04, 2007, 02:56:40 PMOh chicken boobies. :)) :)) :))
Posted by Darling SilverDodger
- June 04, 2007, 02:43:03 PMchicken breasts <.>
Posted by Homer
- June 04, 2007, 02:18:36 PMI was afraid to ask what a chicken riggie was. :-\
Posted by Darling SilverDodger
- June 04, 2007, 02:18:12 PMChicken "Riggies"
1 stick margarine
1/4 C olive oil
4 garlic cloves, finely chopped
1 tsp. basil
3 to 4 skinless/boneless chicken breasts, cubed
1 small onion, finely chopped
1/2 C white wine
1 C chicken broth
1 can (28 oz) crushed tomatoes
4 cherry peppers, cut up (save 1/4 cup juice)
1 lb. rigatoni pasta
Melt stick of butter in frying pan. Add the olive oil and saute garlic and onions until translucent. Then add chicken and saute. Add wine, tomatoes and chicken broth. Finally, add your cherry peppers and juice. Prepare rigatoni to box instructions and cook until "al dente". Drain pasta and put into a large pasta dish, pour your sauce over pasta and toss. Serve with nice green salad and parmesan cheese.
I cut back on the butter and substituted penne for the rigatoni, used skinless, boneless chicken thighs in place of breast meat, and 1 1/2 c. chicken broth (no wine) and I added a pinch of marjoram and used red bell pepper slices in place of cherry peppers.
Served with crusty Italian bread, cut on the diagonal, topped with olive oil, garlic and mozzarella - broiled to melt cheese.
1 stick margarine
1/4 C olive oil
4 garlic cloves, finely chopped
1 tsp. basil
3 to 4 skinless/boneless chicken breasts, cubed
1 small onion, finely chopped
1/2 C white wine
1 C chicken broth
1 can (28 oz) crushed tomatoes
4 cherry peppers, cut up (save 1/4 cup juice)
1 lb. rigatoni pasta
Melt stick of butter in frying pan. Add the olive oil and saute garlic and onions until translucent. Then add chicken and saute. Add wine, tomatoes and chicken broth. Finally, add your cherry peppers and juice. Prepare rigatoni to box instructions and cook until "al dente". Drain pasta and put into a large pasta dish, pour your sauce over pasta and toss. Serve with nice green salad and parmesan cheese.
I cut back on the butter and substituted penne for the rigatoni, used skinless, boneless chicken thighs in place of breast meat, and 1 1/2 c. chicken broth (no wine) and I added a pinch of marjoram and used red bell pepper slices in place of cherry peppers.
Served with crusty Italian bread, cut on the diagonal, topped with olive oil, garlic and mozzarella - broiled to melt cheese.
Posted by Darling SilverDodger
- June 04, 2007, 02:15:55 PMChicken Riggies
Ingredients:
4 tablespoons olive oil
1/4 cup butter
5 cloves garlic, minced
10 tablespoons minced shallot
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 saute until soft, then add chicken, season
with salt and pepper to taste and saute 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.
Ingredients:
4 tablespoons olive oil
1/4 cup butter
5 cloves garlic, minced
10 tablespoons minced shallot
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 saute until soft, then add chicken, season
with salt and pepper to taste and saute 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.
Posted by zeboo
- June 04, 2007, 08:28:33 AMhere's mine makes me miss NY LOL
Chicken Riggies
1 stick margarine, melted
1 onion, minced
3 cloves garlic, minced
20 oz. jar of sweet peppers (slice and removed seeds)
3 sliced hot cherry peppers (jarred ones with oil)
Note: it is important to use jarred peppers--the flavor of fresh peppers completely changes the recipe.
1 cup Parmesan cheese
2 lb boneless chicken breast, cubed
1 can chicken broth
1 15 oz can tomato sauce
½ pint cream
1 small can sliced black olives
1 to 1½ lb rigatoni pasta
Procedure
Sauté onion, garlic, and peppers in the margarine slowly over low/medium heat until the onions are clear.
Add the Parmesan, chicken breast, chicken stock, tomato sauce, cream, and olives. Simmer for about an hour. Serve over 1—1½ pounds of cooked rigatoni pasta
And Don't forget the French Bread LOL
Chicken Riggies
1 stick margarine, melted
1 onion, minced
3 cloves garlic, minced
20 oz. jar of sweet peppers (slice and removed seeds)
3 sliced hot cherry peppers (jarred ones with oil)
Note: it is important to use jarred peppers--the flavor of fresh peppers completely changes the recipe.
1 cup Parmesan cheese
2 lb boneless chicken breast, cubed
1 can chicken broth
1 15 oz can tomato sauce
½ pint cream
1 small can sliced black olives
1 to 1½ lb rigatoni pasta
Procedure
Sauté onion, garlic, and peppers in the margarine slowly over low/medium heat until the onions are clear.
Add the Parmesan, chicken breast, chicken stock, tomato sauce, cream, and olives. Simmer for about an hour. Serve over 1—1½ pounds of cooked rigatoni pasta
And Don't forget the French Bread LOL
Posted by Dangeruss88
- June 03, 2007, 02:28:16 PMdoes anyone have a good recipe for chicken riggies?