Best Chef Johns Chicken Riggies Recipes

CHICKEN RIGGIES

Chicken Riggies image

This is Utica, New York's, specialty dish. Rigatoni (riggies) pasta is paired with chicken and spicy peppers in a creamy red/white sauce. Some other popular additions are mushrooms and black olives.

Provided by Conde54

Categories Main Dish Recipes Pasta Chicken

Time 45m

Yield 6

Number Of Ingredients 12

Ingredients

1 (16 ounce) package rigatoni pasta
3 tablespoons extra-virgin olive oil
1 ½ pounds skinless, boneless chicken breast, cut in bite-sized pieces
salt and ground black pepper to taste
1 onion, diced
2 Cubanelle peppers, seeded and thinly sliced
3 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
3 roasted red peppers, drained and chopped
2 hot cherry peppers, seeded and minced
½ cup heavy cream
½ cup grated Parmesan cheese

Steps:

Bring a large pot of lightly salted water to a boil over high heat. Add rigatoni pasta and cook until tender yet firm to the bite, 8 to 10 minutes. Drain and keep warm.
Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, and cook in the hot oil until lightly browned on all sides, and no longer pink in the center, about 7 minutes. Remove the chicken from the skillet and keep warm.
Stir onion, Cubanelle peppers, and garlic into the skillet. Cook and stir until onion softens, about 4 minutes. Add crushed tomatoes, roasted red peppers, and hot cherry peppers. Bring to a simmer. Stir in cooked chicken and heavy cream; simmer for 2 to 3 minutes. Stir in cooked pasta.
Serve garnished with Parmesan cheese.

Nutrition Facts : Calories 613.5 calories, Carbohydrate 70.8 g, Cholesterol 91.6 mg, Fat 20.7 g, Fiber 6.5 g, Protein 38.2 g, SaturatedFat 7.8 g, Sodium 576.3 mg, Sugar 4.9 g

CHICKEN RIGGIES

Chicken Riggies image

Rigatoni cooked with cream and cream cheese spells comfort when combined with chicken marinated in sherry and garlic. - Jackie Scanlan, Dayton, Ohio

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 12 servings (1-3/4 cups each).

Number Of Ingredients 19

Ingredients

1/2 cup dry sherry
2 tablespoons olive oil
3 garlic cloves, minced
1 teaspoon dried oregano
2 pounds boneless skinless chicken breasts, cubed
SAUCE:
2 tablespoons butter
1 each medium sweet red and green pepper, chopped
4 pickled hot cherry peppers, chopped
1 medium onion, chopped
2 garlic cloves, minced
1 cup dry sherry
2 cans (one 29 ounces, one 15 ounces) tomato puree
1/4 teaspoon salt
1/8 teaspoon pepper
2 packages (16 ounces each) uncooked rigatoni
1-1/2 cups heavy whipping cream
6 ounces cream cheese, cut up
1-1/2 cups grated Romano cheese

Steps:

In a large bowl or dish, combine sherry, oil, garlic and oregano. Add chicken and turn to coat. Refrigerate 1 hour., Drain chicken, discarding marinade. Heat a Dutch oven over medium-high heat. Add chicken in batches; cook and stir until no longer pink. Remove from pan., In same pan, heat butter over medium-high heat. Add peppers, onion and garlic; cook and stir until tender. Add sherry; bring to a boil. Stir in tomato puree, salt and pepper; return to a boil. Reduce heat; simmer 8-10 minutes or until slightly thickened, stirring occasionally. Add chicken; heat through., Meanwhile, in a stockpot, cook rigatoni according to package directions. In a small saucepan, combine cream and cream cheese over medium heat; cook and stir until blended. Add to chicken mixture; stir in Romano cheese., Drain rigatoni; return to stockpot. Add sauce to pasta; toss to combine.

Nutrition Facts : Calories 658 calories, Fat 28g fat (15g saturated fat), Cholesterol 118mg cholesterol, Sodium 514mg sodium, Carbohydrate 66g carbohydrate (6g sugars, Fiber 4g fiber), Protein 35g protein.