Chicken Riggies
This is known for its flavorful combination of tender chicken, spicy and tangy tomato sauce, and hearty rigatoni pasta.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Pasta
- Method: Stovetop
- Cuisine: New York
Ingredients
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
- 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.
- Add peppers and onions and continue cooking until soft, about 5 to 7 minutes.
- 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.
- Add olives and simmer 5 minutes more.
- 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.
- Sprinkle with Parmesan cheese, if desired.
Notes
Photo credit: 150075255@N03 / CC BY
https://creativecommons.org/licenses/by/4.0/deed.en
Find it online: https://simplygreatrecipes.com/chicken-riggies/