Chicken Riggies

1. Stage

In a large bowl, combine the sherry, oil, garlic and oregano. Add the chicken and coat it completely. Refrigerate for one to eight hours. Editor’s tip: Flatten the chicken before you add it to the marinade, if desired.

2. Stage

Place a Dutch oven or stock pot over medium-high heat. Add the chicken in batches and cook until no longer pink. Remove the chicken and allow it to rest. Editor’s tip: Instead of discarding the marinade, use it to deglaze a pan or add it to a soup. Just make sure to use it within a day or two.

3. Stage

Heat the butter over medium-high heat using the same pan. Add the chopped peppers, onion and minced garlic and cook until tender. Add the sherry and bring the mixture to a boil. Stir in the tomato puree, salt and pepper and return the sauce to a boil.

4. Stage

Reduce the heat and simmer for an additional 8 to 10 minutes, stirring occasionally. As the excess water evaporates the sauce will thicken slightly. Add the chicken back to the pot and heat through.

5. Stage

Meanwhile, cook the rigatoni for one to two minutes, less than directed on its package. In a separate pan over medium heat, combine the cream and cream cheese. Melt the two together by stirring occasionally. Add the chicken to the cream sauce and stir in the Romano cheese. Editor’s tip: Leaving the riggies slightly undercooked means that when you add the hot sauce to them, they’ll finish cooking and reach the perfect level of tenderness.

6. Stage

Drain the rigatoni and return to its pot. Add the red sauce and coat thoroughly. Ladle in the cream and chicken, folding everything together.