Chicken Riggies
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
563 kcal
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Course
Main Course
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Cuisine
American
Chicken Riggies
Description
Chicken Riggies features pieces of chicken sautéed until lightly browned, then simmered with aromatic vegetables including bell peppers, onions, garlic, and chopped hot pickled cherry peppers. The sauce base mixes crushed tomatoes and chicken broth, giving a robust tomato flavor. After simmering, heavy cream and butter are added to create a creamy, smooth sauce that coats rigatoni pasta cooked separately to al dente.
The dish is finished with Parmesan cheese, which adds a salty, umami flavor and a slight creaminess. The combination of mild and spicy elements from garlic and pickled peppers makes the sauce flavorful without overpowering the tender chicken. Texturally, the pasta is firm yet tender, nestled in a sauce that is both rich and lively.
Chicken Riggies serves well as a main dish for lunch or dinner, pairing nicely with a green salad or crusty bread. The balance of spicy, creamy, and savory elements creates a robust meal that satisfies with diverse flavors in each bite.
Ingredients
- 1/2 pound riganoti
- 2 Tablespoons olive oil
- 1 pound chicken breast or thighs, boneless
- salt to taste
- black pepper to taste
- 1 bell pepper chopped
- 1 onion chopped
- 2 cloves garlic minced
- 5 pickled cherry peppers chopped, hot
- 1 teaspoon salt
- 14 ounces crushed tomatoes 1 can
- 1 cup chicken broth
- 1/2 cup heavy cream
- 4 Tablespoons butter
- 1/2 cup Parmesan Cheese
- Parmesan Cheese basil or parsley to garnish, additional
Instructions
- Heat the olive oil over medium heat in a skillet. Cut the chicken into bite sized pieces. Season the chicken with salt and pepper if desired and then cook for 5 minutes, turning to brown on each side. Remove the chicken and set it aside. The chicken won't be completely cooked, it will finish cooking in the sauce.
- Put a large pot of water on the stove and bring it to a boil over high heat while you continue to make the sauce.
- Meanwhile, add the chopped bell pepper and onions to the skillet and cook for 5 minutes.
- Retun the chicken to the skillet, along with the garlic and cook for 1 minute.
- Add the hot pickled cherry peppers, salt, broth and crushed tomatoes. Stir to mix, bring to a boil and then reduce the heat and simmer for 10 minutes.
- While the sauce simmers add the rigatoni to the pot of boiling water and cook for the time indicated on the package, which is usually 10-14 minutes.
- Reduce the heat on the sauce burner to the lowest setting. Mix in the heavy cream, butterand Parmesan cheese. Cook 3-5 minutes, until the sauce thickens slightly and the rigatoni is ready.
- Drained rigatoni, stir it into the sauce and serve.
- Garnished with sliced black olives, Parmesan cheese, basil or parsley, as desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 563 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 563kcal | 28% |
| Carbohydrates | 16g | 5% |
| Protein | 43g | 86% |
| Fat | 37g | 57% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 16g | 94% |
| Trans Fat | 1g | 50% |
| Cholesterol | 173mg | 58% |
| Sodium | 1429mg | 60% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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