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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 45 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 13 minutes. Drain. | 2. Heat butter and oil together in a large skillet over medium-high heat. Add garlic and shallot to the skillet; cook and stir until fragrant and shallots are translucent, 2 to 3 minutes. Add chicken; cook and stir until it is no longer pink and the internal temperature reads at least 165 degrees F (74 degrees C), about 5 minutes. | 3. Mix cherry peppers into chicken mixture; cook until soft, 5 to 7 minutes. Stir in tomato sauce; mix thoroughly. Lower heat to medium and simmer, 7 to 10 minutes. | 4. Pour sherry into tomato sauce mixture; simmer, stirring occasionally, about 10 minutes. Pour in milk and simmer, about 5 minutes. | 5. Remove from heat and mix in torn basil leaves. Spoon tomato sauce over pasta to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rigatoni pasta	1	box		-	-	-	-
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
garlic	5	cloves	minced	22.35	4.959	0.9540000000000001	0.075
shallot	1		chopped	-	-	-	-
chicken thigh	3		boneless cut	5979.6	10.7361	130.1922	601.0857
cherry pepper	5		sliced	-	-	-	-
tomato sauce	1	can		-	-	-	-
sherry	1/4	cup		-	-	-	-
milk	1/2	cup		74.42	5.8316	3.843	3.9894
basil leaf	1			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.