Creamy Chicken and Rigatoni Bake

Instructions

1. 1

   Marinate the cubed chicken in a mixture of sherry, olive oil, garlic, and oregano for 1 hour in the refrigerator.

2. 2

   Drain the chicken and sauté it in batches in a Dutch oven over medium-high heat until no longer pink. Remove the chicken from the pan.

3. 3

   In the same pan, melt the butter over medium-high heat. Add the chopped peppers, onion, and garlic, and cook until tender. Deglaze the pan with the sherry, then stir in the tomato puree, salt, and pepper. Simmer for 8-10 minutes until slightly thickened, then return the chicken to the pan and heat through.

4. 4

   Meanwhile, cook the rigatoni according to package instructions. In a small saucepan, combine the heavy cream and cream cheese, cooking and stirring until blended. Add the cream cheese mixture to the chicken and sauce, then stir in the grated Romano cheese.

5. 5

   Drain the cooked rigatoni and return it to the pot. Add the creamy chicken and sauce, tossing to combine.