About this recipe:This easy chicken pasta recipe combines tomatoes and cream with sherry for a dish packed with flavour. This recipe makes everyone beg for more; my husband hounds me to make this for him!
LOVES TO COOK
4 tablespoons olive oil
4 tablespoons butter
5 cloves garlic, minced
10 tablespoons minced shallot
900g skinless, boneless chicken breast - cubed
salt and pepper to taste
1/2 (500g) packet rigatoni pasta
1/3 (290g) jar red peppers, drained and julienned
125ml fresh pureed tomatoes
60ml dry sherry
450ml double cream
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:30min › Ready in:50min
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.
Meanwhile, cook the pasta in salted, boiling water until al dente. Drain and reserve.
Add peppers and stir in tomatoes, then 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 pasta and serve.