CHICKEN BROCCOLI RIGATONI
Watch Community Cooking Daily at 9:30 A.M., 10:00 A.M., 3:30 P.M. and 6:30 P.M. only on CitiCABLE 3
2 to 3- Large Chicken Breasts
2 cups- Rigatoni
2- Broccoli Crowns
2 to 3- Bell Peppers (Red, Orange, Yellow)
1- Red Onion
6- Cloves Garlic
2 Tbls.- Black Pepper
2 Tbls.- Seasoning Salt
2 Tbls.- Basil
1- 17oz. package of Fresh Grated Parmesan Cheese
2 cups- Cream Sherry
1 cup- All Purpose Flour (for coating chicken)
1 cup- Olive Oil (for frying)
Coat chicken breasts with flour.
Fry chicken in olive oil (med high heat) to a golden brown until cooked.
Chop chicken into 2 inch cubes.
Place in a bowl and set aside.
Cut broccoli into bite size pieces, place in a bowl and set aside.
Chop bell peppers and red onion into 2" pieces.
Coarsely mince garlic cloves.
Sauté red onion, bell pepper and minced garlic together (in that order) with a little olive olive in frying pan or wok.
Place sautéed vegetables in a bowl and set aside.
Cook Rigatoni to 3/4 done in 2 quarts of boiling water in a large pot.
Upon Rigatoni being 3/4 done, place broccoli in hot water along with the Rigatoni for 1-2 minutes.
Drain in a colander and set aside. (Do not rinse)
Place cream sherry into a sauce pan and bring a boil for 3-5 minutes to burn off the alcohol.
Turn off heat and set aside.
In a large deep frying pan or wok, heat 3 tablespoons of olive oil until hot.
Add rigatoni and broccoli to hot oil and mix together.
Next, add cooked chicken.
Pour half of cream sherry in pan and mix together.
Add sautéed bell peppers and red onion.
Sprinkle half of grated parmesan cheese, with black pepper, seasoning salt, in pan.
Add the rest of cream sherry and parmesan cheese and mix together.
Place on a serving platter.
Accompany the meal with garlic bread.
To add a little heat to this dish, sprinkle some crushed red pepper or Tabasco to this meal.
Serves 3 to 4 persons or 1 to 2 hungry firefighters.