Chicken Riggies Recipe
This Chicken Riggies Recipe is a classic pasta dish from Utica, New York. Rigatoni is combined with chicken, hot peppers and a creamy sauce to make a delicious dinner any night of the week.
Servings 8 people
Calories 327kcal
Ingredients
- 1 box 16 oz, rigatoni pasta
- 3 tablespoons olive oil
- 1-1/2 lbs chicken breast uncooked and cubed
- salt and pepper
- 1 onion chopped
- 2 cubanelle peppers seeds removed and chopped
- 1 tablespoon minced garlic
- 1 can 28 oz, crushed tomatoes
- 3 roasted red peppers drained and chopped
- 2 hot cherry peppers seeded and diced
- 1/2 cup heavy cream
- shredded Parmesan cheese
- chopped fresh parsley optional for serving
Instructions
- Cook pasta according the package directions and drain. Set aside.
- Add oil and chicken to a large stockpot and season with salt and pepper. Heat over medium high heat, stirring frequently until chicken is cooked and no longer pink. Remove chicken from pan.
- Add onion, cubanelle peppers and garlic and heat over medium heat until onions are translucent, about 3 minutes.
- Add tomatoes, roasted red peppers, cherry peppers and mix well.
- Return chicken back to the pot.
- Add half cup of cream.
- Add pasta and stir well. Heat over medium heat until hot, about 5-7 minutes.
- Served topped with shredded Parmesan cheese and chopped fresh parsley.
Nutrition
Calories: 327kcal