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Chicken Riggies - Marge's Chicken Riggies
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  • 4 Tbsp (60 ml) butter
  • 2-1/2 lbs (1.1 kg). boneless, skinless chicken breasts, cut into bite size pieces
  • 8 oz (224 grm). pkg mushrooms, sliced
  • 1 medium green pepper, chopped
  • 1 medium hot pepper, chopped (optional)
  • 1 medium onion, chopped
  • 2 cups (475 ml) water
  • 2 tsp (10 ml). chicken bouillon OR 2 cubes
  • 1 cup (225 ml) tomato sauce
  • 1 cup (225 ml) heavy cream
  • 1 tsp (5 ml) paprika
  • 1 tsp (5 ml). parsley
  • 1/4 tsp (1 ml). salt
  • 1/4 tsp (1 ml). black pepper
  • 1/2 cup (125 ml) black olives
  • 2 tbsp (30 ml) cornstarch
  • 1 lb (.5 kg). rigatoni, cooked and drained
  • parmesan cheese, grated
  • In a large pot, melt butter and add chicken.
  • Cook over medium heat until tender.
  • Add mushrooms and cook 5 minutes.
  • Add peppers and onions and continue cooking until soft, about 5 to 7 minutes
  • Add water, bouillon, sauce, heavy cream and spices.
  • Bring to a boil, reduce heat, cover and simmer for 20 minutes, stirring occasionally.
  • Add olives and simmer 5 minutes more.
  • In a small bowl, mix cornstarch with 2 tbsp (30 ml) water until it dissolves.
  • Add to the sauce, stirring continuously until it thickens.
  • When thickened, mix sauce with rigatoni together in deep bowl and serve immediately.
  • Sprinkle with parmesan cheese.

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