The tasty pasta dish Creamy Chicken Riggies comes from Utica, New York. It has soft chicken, bright bell peppers, and hot cherry peppers in a smooth tomato sauce that is served over rigatoni pasta.
Ingredients: 1 lb rigatoni pasta. 2 tbsp olive oil. 1 lb boneless, skinless chicken breast, diced. Salt and pepper to taste. 1 onion, chopped. 2 cloves garlic, minced. 1 bell pepper, sliced. 1 cup sliced mushrooms. 1 can 14.5 oz crushed tomatoes. 1 cup heavy cream. 1 cup grated Parmesan cheese. 1/2 cup sliced hot cherry peppers. Fresh parsley, chopped, for garnish.
Instructions: Follow the directions on the package to cook the rigatoni. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-high heat. Add the chicken dices to the pan and season with salt and pepper. This should take about 5 to 7 minutes. Cook until browned and done. Take the chicken out of the pan and set it aside. Put the mushrooms, onion, garlic, bell pepper, and onion in the same pan. It will take about 5 minutes of cooking until the vegetables are soft. Add the heavy cream and crushed tomatoes and mix well. Bring to a low boil. Put the cooked chicken back in the pan with the hot cherry peppers and Parmesan cheese. Mix everything together well, and cook for another two to three minutes, until everything is hot and the sauce is smooth. Put the creamy chicken mix on top of rigatoni pasta that has been cooked. Add chopped fresh parsley as a garnish. Have fun!
Prep Time: 15 minutes
Cook Time: 25 minutes
Ath Rail
