Chicken Riggies
An upstate New York classic, Chicken Riggies are a delicious twist for pasta night!
Servings: 6 servings
Calories: 692kcal
Ingredients
For the Marinade
- ½ cup dry sherry
- 1 Tbsp olive oil
- 2 tsp garlic minced
- 1 tsp dried oregano
- 2 boneless skinless chicken breasts, cut into bite-sized pieces
For the Chicken Riggies
- 1 16-oz. box rigatoni pasta
- 1 Tbsp olive oil
- 2 Tbsp unsalted butter
- 1 red bell pepper chopped into ½” pieces
- 1 green bell pepper chopped into ½” pieces
- 1 large white onion diced
- 1 tsp garlic minced
- 2-5 hot or sweet cherry peppers seeded and chopped (depending on taste) (see note)
- ½ cup low-sodium chicken stock
- 1 28-oz. can crushed tomatoes
- 1 tsp salt
- ½ pint heavy cream
- ½ cup Parmesan cheese grated
- {for garnish} fresh Italian parsley chopped
Instructions
- Using a large, resealable bag, add all ingredients for Marinade (dry sherry, olive oil, garlic, oregano and chicken). Refrigerate for 3-4 hours.
- Cook rigatoni pasta in salted, boiling water for 8-10 minutes, or until al dente. Drain pasta and set aside.
- Meanwhile, place olive oil in a Dutch oven or large, deep skillet and place over medium-high heat. Remove chicken from marinade (discard excess marinade) and place in Dutch oven. Cook, stirring occasionally, until full cooked (~8-10 minutes); remove chicken and set aside.
- Using same Dutch oven, add butter and place over medium-high heat. Once butter has melted, add bell peppers, onion, garlic and cherry peppers. Cook for 5-6 minutes, stirring often, or until onions have begun to soften.
- Add chicken stock, crushed tomatoes and salt; bring mixture to a boil. Reduce heat and simmer for 8-10 minutes, stirring occasionally. Add cooked chicken, heavy cream and Parmesan cheese; stir and continue cooking for 2-3 minutes.
- Serve chicken and sauce over cooked rigatoni.
- {Optional} Garnish with chopped fresh parsley before serving.
Notes
If hot cherry peppers aren’t available in your area, use crushed red peppers flakes in the sauce instead. Just be mindful of how much you use!
Nutrition
Calories: 692kcal | Carbohydrates: 73g | Protein: 33g | Fat: 29g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 813mg | Potassium: 1018mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1769IU | Vitamin C: 56mg | Calcium: 209mg | Iron: 4mg
