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Chicken Riggies

Chicken Riggies
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This is known for its flavorful combination of tender chicken, spicy and tangy tomato sauce, and hearty rigatoni pasta.

Ingredients

Units Scale
1 pound rigatoni pasta 1 pound boneless, skinless chicken breasts, cut into bite-size pieces 2 tablespoons butter or olive oil 1 (8 ounce) package mushrooms, sliced 1 medium onion, chopped 4 cloves garlic, minced 1 cup roasted red peppers, sliced 1/2 cup hot cherry peppers, sliced (or adjust to taste) 1/2 cup dry white wine or chicken broth 1 (28 ounce) can crushed tomatoes 1 cup heavy cream 1/2 teaspoon crushed red pepper flakes (optional for more heat) Salt and pepper, to taste 1/2 cup black olives Fresh parsley or basil, chopped (for garnish) Grated Parmesan cheese (for serving)

Instructions

  1. In a large pot, melt butter (or use olive oil) and add chicken. Cook over medium heat until tender. Add mushrooms and cook for 5 minutes.
  2. Add peppers and onions and continue cooking until soft, about 5 to 7 minutes.
  3. Add wine or chicken broth, tomato sauce, heavy cream and spices. Bring to a boil, reduce heat, cover and simmer for 20 minutes, stirring occasionally.
  4. Add olives and simmer 5 minutes more.
  5. In a small bowl, mix cornstarch with 2 tablespoons water until it dissolves. Add to the sauce, stirring continuously until it thickens. When thickened, mix sauce with rigatoni in a deep bowl and serve immediately.
  6. Sprinkle with Parmesan cheese, if desired.

Notes

Photo credit: 150075255@N03 / CC BY

Find it online: https://simplygreatrecipes.com/chicken-riggies/