#rigatonilove

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

A tasty pasta dish made with rigatoni, roasted delicata squash, garlic, red pepper flakes, and Parmesan cheese. This dish is comforting and full of flavor.

Ingredients: 1 medium Delicata squash, sliced and seeded. 2 tablespoons olive oil, divided. Salt and pepper to taste. 8 ounces rigatoni pasta. 2 cloves garlic, minced. 1/4 teaspoon red pepper flakes. 1/2 cup grated Parmesan cheese. 2 tablespoons chopped fresh parsley.

Instructions: Preheat oven to 400F 200C. Toss the sliced Delicata squash with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized. While the squash is roasting, cook the rigatoni pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water. In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the minced garlic and red pepper flakes, sauting until fragrant, about 1 minute. Add the cooked rigatoni to the skillet along with the roasted Delicata squash. Toss to combine, adding reserved pasta water as needed to create a sauce. Stir in grated Parmesan cheese and chopped parsley, allowing the cheese to melt and the flavors to meld, about 2 minutes. Season with additional salt and pepper to taste, if desired. Serve hot, garnished with extra Parmesan cheese and parsley, if desired.

Prep Time: 15 minutes

Cook Time: 25 minutes