Best Chicken Riggies Recipes

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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

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

UTICA CHICKEN RIGGIES



Utica Chicken Riggies image

This local favorite is almost impossible to find anywhere outside a 20-mile vicinity of Utica, NY. It is a creamy, spicy chicken and pasta dish that is sure to please anyone's taste buds. Enjoy!

Provided by Adria82

Categories     One Dish Meal

Time 45m

Yield 8 serving(s)

Number Of Ingredients 16

4 tablespoons butter
2 1/2 lbs chicken breasts (I usually use three to four chicken breasts)
8 ounces baby bella mushrooms, sliced
1 green pepper, chopped
1 -2 jarred hot pepper, chopped
1 onions or 2 -3 shallots, chopped
2 cups water
2 tablespoons chicken bouillon or 2 chicken bouillon cubes
1 cup tomato sauce
1/2 pint heavy cream
1 teaspoon paprika
1 teaspoon parsley
salt and black pepper
crushed red pepper flakes (if you want it hot)
1/2 cup black olives, sliced
1 lb rigatoni pasta, cooked and drained

Steps:

  • In a large pot melt butter and then add chicken.
  • Cook chicken over medium heat just until they begin to turn white.
  • Add mushrooms to chicken and cook for 5 minutes.
  • Add peppers and onions cook 5-7 minutes (I usually season the veggies and chicken with salt and pepper at this point).
  • Add water, bullion, tomato sauce, heavy cream, and spices.
  • Bring to a boil, cover and simmer for 20 min, stirring occasionally.
  • Add olives and simmer for 5 minutes.
  • In a small bowl mix corn starch with 2-3 tbsp cold water until dissolved.
  • Add corn starch to sauce, stirring continuously until it thickens.
  • If it is very runny just let stand to thicken.
  • Stir in cooked pasta and serve immediately, sprinkling each serving with grated or shredded Parmesan cheese.

Nutrition Facts : Calories 651.4, Fat 33.6, SaturatedFat 15.1, Cholesterol 194.7, Sodium 405.5, Carbohydrate 47.2, Fiber 3.6, Sugar 4.2, Protein 40.1

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

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.

CHEF JOHN'S CHICKEN RIGGIES



Chef John's Chicken Riggies image

This results in a sauce that seems much richer than it actually is, and I think you'll love the subtle sweetness the wine imparts, which works wonderfully with the heat from the peppers.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 1h35m

Yield 4

Number Of Ingredients 17

1 tablespoon olive oil
4 ounces hot Italian ground sausage meat
1 cup sliced mushrooms
1 onion, sliced
salt and ground black pepper to taste
1 ½ pounds skinless, boneless chicken thighs, roughly chopped
½ cup Marsala wine
1 (28 ounce) can whole Italian plum tomatoes (such as San Marzano), crushed
1 cup chicken broth
½ cup heavy whipping cream
½ cup water, or as needed
1 ½ cups chopped hot and sweet peppers
½ cup pitted and chopped kalamata olives
3 cloves garlic, minced
¼ cup chopped Italian flat leaf parsley
1 pound rigatoni
½ cup grated Parmigiano-Reggiano or Romano cheese

Steps:

  • Heat olive oil in a large saucepan over medium heat. Cook and stir sausage, mushrooms, onions, salt, and black pepper in hot oil until vegetables are softened and sausage is browned, 6 to 7 minutes.
  • Stir chopped chicken to sausage mixture; cook and stir over medium-high heat until browned, about 5 minutes. Pour in wine and cook, stirring to remove any browned bits off the bottom of the pan, until most of the wine is evaporated, 2 to 3 minutes. Add tomatoes, chicken broth, and cream; simmer for 30 minutes. If needed, add water to create a thick sauce.
  • Stir peppers, olives, and garlic into sauce. Continue to simmer until thickened, 15 to 20 minutes. Season with salt and pepper to taste and stir in parsley.
  • Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until nearly cooked, about 11 minutes. Drain.
  • Combine sauce and cooked pasta, stir in cheese, cover and set aside until pasta has absorbed the sauce, 1 to 2 minutes.

Nutrition Facts : Calories 1051.4 calories, Carbohydrate 110.2 g, Cholesterol 167.2 mg, Fat 41 g, Fiber 8.1 g, Protein 56.4 g, SaturatedFat 15.1 g, Sodium 1001.8 mg, Sugar 16.7 g

CHICKEN RIGGIES - UTICA, NY



CHICKEN RIGGIES - UTICA, NY image

Categories     Soup/Stew     Pasta     Simmer

Yield 6-8 portions

Number Of Ingredients 19

2-3 Italian frying peppers or bell peppers in 1 inch strips
2 small onions, sliced in large rings
3-4 chicken breasts, cubed
1 stick of butter (you won't use it all!)
1/2 cup of flour
2 cans of chicken broth
parsley, dried or fresh, to taste
salt
pepper
3-4 tbsps of tomato paste
4 cloves of garlic
olive oil
red pepper flakes
2 italian long hot peppers
marinated cherry peppers in a jar, to taste
jarred cherry pepper mash, to taste
1/4 cup red wine
light or heavy cream
1 and 1/2 to 2 boxes of pasta, penne or rigatoni

Steps:

  • Saute peppers and onions in large sauce pan/kettle, salt lightly. When onions are sweat, add garlic cloves, whole, peeled and scored. Pepper & RP flakes to taste. When all veggies are softened, add cubed chicken and saute until almost cooked thru. Remove all ingredients from pan and set aside on a dish that will retain juices. add butter to the pan and more olive oil if needed and flour and begin to cook to build a roux. You can add broth to loosen up the roux if needed. You want it to be about the consistency of peanut butter. Medium high until it begins to brown. the more you brown this roux, the richer and deeper the taste of your dish will be. When color achieved, stir in tomato paste & some of the cherry peppers. Taste the roux at this point to judge heat. Thin the whole thing down with at least a can of the chicken stock, stirred in slowly. It will look like a gravy at this point, except for the red pigment from the paste. Add all of your other ingredients back in and stir well. Add wine at this point, if desired. Simmer this until about 10 minutes before serving. Boil pasta water now. Stir in 1/4 to 1/2 cup of the cream. You can judge the consistency and color to be what you prefer. Add some grated cheese to taste, Parmesan or Pec. romano Serve with some garlic bread and a salad!

CHICKEN RIGGIES II



Chicken Riggies II image

This Riggie recipe simmers chicken breast in tomato sauce, cream, sherry, shallots, garlic and sweet peppers, and serves it all over hot, cooked rigatoni pasta - of course. Thus the name, Chicken Riggies! This recipe makes them beg for more; my husband hounds me to make this for him!

Provided by LOVES TO COOK

Categories     Main Dish Recipes     Pasta     Chicken

Time 50m

Yield 8

Number Of Ingredients 11

4 tablespoons olive oil
¼ cup butter
5 cloves garlic, minced
10 tablespoons minced shallot
2 pounds skinless, boneless chicken breast meat - cubed
salt and pepper to taste
1 (4 ounce) jar sweet red peppers, drained and julienned
½ cup fresh tomato sauce
¼ cup dry sherry
1 pint heavy cream
1 (8 ounce) package uncooked rigatoni pasta

Steps:

  • In a large saucepan, heat oil and melt butter over medium heat. Add garlic and shallots and saute until soft, then add chicken, season with salt and pepper to taste and saute for 8 to 10 minutes, or until halfway cooked.
  • Add peppers and stir in tomato sauce, reduce heat to low and simmer about 10 minutes. Add sherry and simmer for another 10 minutes, then stir in cream and simmer for 10 minutes more. Toss all with hot, cooked pasta and serve.

Nutrition Facts : Calories 566.2 calories, Carbohydrate 27.3 g, Cholesterol 162.7 mg, Fat 36.7 g, Fiber 1.5 g, Protein 32 g, SaturatedFat 18.8 g, Sodium 457.5 mg, Sugar 2.1 g

SPICY CHICKEN RIGATONI (CHICKEN RIGGIES)



Spicy Chicken Rigatoni (Chicken Riggies) image

A popular dish in upstate New York, where my boyfriend is from. It's a spicy chicken and tomato-based sauce ladled over fat rigatoni pasta. Not for the meek who are afraid of heat!

Provided by Stellar

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 1h

Yield 6

Number Of Ingredients 11

1 (16 ounce) box rigatoni pasta
3 tablespoons butter
2 tablespoons olive oil
5 cloves garlic, minced, or more to taste
1 large shallot, chopped
3 boneless chicken thighs, cut into small pieces, or more to taste
5 fresh cherry peppers, thinly sliced, or more to taste
1 (16 ounce) can tomato sauce
¼ cup dry sherry
½ cup whole milk
1 small bunch fresh basil leaves, torn

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 13 minutes. Drain.
  • Heat butter and oil together in a large skillet over medium-high heat. Add garlic and shallot to the skillet; cook and stir until fragrant and shallots are translucent, 2 to 3 minutes. Add chicken; cook and stir until it is no longer pink and the internal temperature reads at least 165 degrees F (74 degrees C), about 5 minutes.
  • Mix cherry peppers into chicken mixture; cook until soft, 5 to 7 minutes. Stir in tomato sauce; mix thoroughly. Lower heat to medium and simmer, 7 to 10 minutes.
  • Pour sherry into tomato sauce mixture; simmer, stirring occasionally, about 10 minutes. Pour in milk and simmer, about 5 minutes.
  • Remove from heat and mix in torn basil leaves. Spoon tomato sauce over pasta to serve.

Nutrition Facts : Calories 505 calories, Carbohydrate 67.9 g, Cholesterol 51.6 mg, Fat 16.7 g, Fiber 4.5 g, Protein 22.8 g, SaturatedFat 6.1 g, Sodium 542.5 mg, Sugar 8.8 g

THE BEST CHICKEN RIGGIES!!



The Best Chicken Riggies!! image

Make and share this The Best Chicken Riggies!! recipe from Food.com.

Provided by Italian_mama

Categories     < 60 Mins

Time 1h

Yield 8 serving(s)

Number Of Ingredients 17

1 lb chicken breast, cut into cubes
2 tablespoons butter
2 tablespoons olive oil
1 large onion, sliced
1 teaspoon garlic
salt and pepper
4 ounces sliced mushrooms
1/2 cup black olives, sliced
1 large green bell pepper, sliced thin
4 pickled hot cherry peppers, stemmed, seeded and thinly sliced
1 teaspoon basil
1 teaspoon oregano
salt and pepper
1 (28 ounce) can tomato puree
1 cup chicken broth
1 lb rigatoni pasta
1/2 cup light cream

Steps:

  • Saute chicken, onion, and garlic in butter and oil, until lightly browned in a heavy saucepan over med-high heat. Season with salt and pepper.
  • Add mushrooms, olives, peppers, basil and oregano. Season with salt and pepper. Cook 5-10 mins over med. heat.
  • Add tomato puree and chicken broth. Bring to a boil, then reduce heat to low, cover and simmer.
  • Cook pasta in a large pot of boiling salted water. Once al dente, drain and return to pot.
  • Right before draining pasta add cream to sauce and turn off heat.
  • Add sauce to pasta.
  • Serve with grated cheese and lots of Italian bread.

Nutrition Facts : Calories 469, Fat 18.3, SaturatedFat 6.5, Cholesterol 101.7, Sodium 272.6, Carbohydrate 54.2, Fiber 4.8, Sugar 7.5, Protein 23.5

CHICKEN RIGGIES



Chicken Riggies image

I'm originally from Upstate NY and oh how I miss the amazing food from the Utica / Rome area. Especially the Italian dishes. Everywhere you go this dish is most likely on the menu and heck they even have a Riggie Fest in the area. Now that speaks something about this amazing dish. Others may say macaroni and cheese is their...

Provided by Jackie McLean

Categories     Pasta

Number Of Ingredients 18

4 Tbsp butter
2 1/2 lb boneless, skinless chicken breasts cut into bite size pieces
8 oz package mushrooms, sliced
1 medium green pepper, chopped
1 to 3 cherry peppers (jarred style) chopped - depends on how spicy you want the dish
1 medium onion , chopped
1 3/4 c water
1/4 c sherry
2 tsp chicken bouillon granules
1 c tomato sauce
1/2 pt heavy cream
1 tsp paprika
1 tsp parsley
1/4 tsp salt
1/4 tsp black pepper
1/2 c black olives, sliced
2 Tbsp cornstarch
1 lb rigatoni, cooked & drained according to package directions

Steps:

  • 1. In a large pot melt the butter and add chicken. Cook over medium heat until tender. Add mushrooms and cook 5 minutes. Add peppers and onions and continue cooking until soft, about 5-7 minutes. Add water, sherry, bouillon, sauce, heavy cream and spices. Bring to a boil, reduce heat, cover for 20 minutes, stirring occassionally. Add olives and simmer 5 minutes more.
  • 2. In a small bowl, mix cornstarch with 2 Tablespoons water until it dissolves. Add to the sauce, stirring continuously until it thickens. When thickened, mix sauce with rigatoni together in deep bowl and serve immediately. Sprinkle with fresh grated Parmesan cheese.
  • 3. Serve with a side of Utica Greens and you've got a great Upstate NY dinner!

CHICKEN RIGGIES



Chicken Riggies image

If you are in the mood for a rich, creamy pasta dish - try this one! The flavor is so...yummy - not low cal though! Perfect with crusty bread and a good salad. Cook time includes making the noodles. Hope you enjoy!

Provided by DDW7976

Categories     Chicken

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 15

4 boneless skinless chicken breasts, cubed
1 cup tomato sauce
1/4 cup olive oil
1/4 cup butter
5 cloves garlic, minced
8 sliced shallots
salt & pepper
1 (4 ounce) jar sweet red peppers, drained and julienned
1/4 cup sherry wine
1 1/2 cups heavy cream
1 (8 ounce) box rigatoni pasta
1 green bell pepper, chopped
1 (8 ounce) package sliced mushrooms
1 (2 1/2 ounce) can of sliced black olives
1/2 cup parmesan cheese

Steps:

  • In a large skillet, heat oil& butter over medium heat.
  • Add garlic and shallots, saute until soft.
  • Then add chicken, seasoning with salt& pepper;saute until lightly browned- you don't want to over cook the chicken with all the extra simmering time below.
  • Begin heating water for pasta.
  • Add peppers, olives, mushrooms and tomato sauce to skillet.
  • Reduce heat to low and simmer about 10 minutes (while pasta is cooking) Add sherry and simmer another 10 minutes.
  • Stir in cream and parmesan cheese and simmer for 10 minutes more.
  • Toss all with hot, cooked pasta and serve immediately.

Nutrition Facts : Calories 1045.2, Fat 69.6, SaturatedFat 33.5, Cholesterol 287.2, Sodium 937.7, Carbohydrate 61.3, Fiber 5.1, Sugar 7.1, Protein 44.4

WICKED CHICKEN RIGGIES



Wicked Chicken Riggies image

Make and share this Wicked Chicken Riggies recipe from Food.com.

Provided by internetnut

Categories     Meat

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 23

1/2 cup chipotle pepper (1/2 can chipotle pepper in adobe sauce)
10 serrano chilies, stemmed, rough chop
3/4 cup hot pepper oil (chili oil)
3/4 cup olive oil, plus 3 to 4 tablespoons
1 red onion, small dice
2 tablespoons finely minced fresh garlic
1 tablespoon dry basil
1 tablespoon dry oregano
2 teaspoons kosher salt, plus more for sprinkling
1 teaspoon black pepper, plus more for sprinkling
2 teaspoons cayenne pepper
2 teaspoons red pepper flakes
1 green bell pepper, small dice
1 red bell pepper, small dice
1 yellow bell pepper, small dice
8 cups favorite tomato sauce
6 cups heavy cream
2 cups grated romano cheese
1/4 cup sugar
1 -1 1/2 lb dried rigatoni pasta
2 lbs chicken breasts, cut into strips
shredded locatelli cheese or favorite grated cheese, for serving
4 scallions, fine dice (retain for final garnish)

Steps:

  • For the hot sauce: In a blender, carefully blenderize the chipotle peppers, serrano chiles and pepper oil. This stuff is hot! Be careful with splatter! Reserve.
  • For the chicken: In a large braiser or saucepot, warm 3/4 cup of the olive oil over medium heat for 2 to 3 minutes. Add the onions, garlic, basil, oregano, salt, black pepper, cayenne and red pepper flakes. Stir well and cook until the onions are translucent.
  • Stir the fresh chopped bell peppers into the onion mixture. Stir to coat. Add the reserved hot sauce. Continue cooking for 2 to 3 minutes, stirring occasionally. Add the tomato sauce, heavy cream, Romano and sugar. Whisk well!
  • Lower the heat until the sauce slightly bubbles, and stir well. Turn the heat to low or off while sauteing the chicken strips and cooking the rigatoni noodles.
  • When the sauce is nearing doneness, cook the rigatoni noodles according to package directions. I like to pre-cook my pasta for sauteed pasta dishes such as this. Pre-cooking rigatoni to near doneness, straining and holding at room temperature, or completely chilling down if holding for several hours or more and then dunking in hot, boiling water prior to sauteing works well.
  • For the chicken saute, heat a large saute pan with the remaining olive oil. First, sprinkle the chicken strips with 1 teaspoon salt (more or less), and add to the hot olive oil, one layer at a time. Do not overcrowd the pan. Cook in batches if necessary. Add a dash of black pepper if desired. Flip and shake the chicken pieces around in the hot pan to sear all sides. Cook until opaque and lightly brown, about 4 minutes. Set aside.
  • Toss the tomato sauce and chicken in a large bowl in half-batches, or altogether. Pour onto a serving platter or individual pasta bowls. Garnish with locatelli cheese and reserved fresh scallions.

Nutrition Facts : Calories 2069.3, Fat 154.1, SaturatedFat 76.6, Cholesterol 565.5, Sodium 3414, Carbohydrate 101.2, Fiber 11.1, Sugar 28.6, Protein 77.7

CHICKEN RIGGIES



Chicken Riggies image

I found this recipe in "Quick & Easy meals" by Paula Deen. My husband and I just loved it!

Provided by jkoch960

Categories     One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 14

1/2 cup butter
1/2 lb pancetta, chopped
1 cup minced onion
4 boneless skinless chicken breasts
1/4 cup all-purpose flour
1/4 teaspoon salt
1/2 cup tomato sauce
1 ounce vodka
2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 cups heavy whipping cream
1 (8 ounce) package penne pasta, cooked according to package directions, and kept warm
1/4 cup grated parmesan cheese

Steps:

  • In a large skillet, melt butter over medium heat. Add pancetta and onion, and cook 10 minutes, or until pancetta is crispy and onion is soft. Remove pancetta and onion from pan with slotted spoon, keeping as much butter in pan as possible; set pancetta and onion aside.
  • Lightly pound chicken to 1/4-inch thickness. Cut into 2-inch pieces.
  • In a shallow dish, combine flour and salt. Dredge chicken pieces in flour mixture, and cook in pan drippings over medium heat 4 to 5 minutes, or until chicken is lightly browned. Using slotted spoon, remove chicken from pan, and set aside.
  • Add tomato sauce, vodka, Worcestershire sauce, salt, and red pepper flakes to pan drippings, stirring well. Cook over medium heat until bubbly.
  • Stir in cream, and cook until thickened.
  • Return pancetta, onion and chicken to cream mixture. Cook until heated through.
  • Toss chicken cream mixture with hot cooked pasta. Serve with grated Parmesan cheese.

Nutrition Facts : Calories 1050.4, Fat 73.2, SaturatedFat 43.9, Cholesterol 305.1, Sodium 962.8, Carbohydrate 60.7, Fiber 7.6, Sugar 3.5, Protein 36

UTICA CHICKEN RIGGIES RECIPE - (4/5)



Utica Chicken Riggies Recipe - (4/5) image

Provided by Mary Anne Daino

Number Of Ingredients 10

1 stick of margarine (do not use butter, this is important and one of my secrets)
1 onion, minced
3 large cloves of garlic, minced
20 oz. jar of sweet cherry peppers, seeded and rough chopped
3 hot cherry peppers (also in a jar), seeded and rough chopped
1 cup parmesan cheese
1 lb boneless chicken breast, cubed
1 can of chicken broth
1 15oz can of tomato sauce (plain)
1/2 pint heavy whipping cream

Steps:

  • 1) Melt the stick of margarine over low in a large pan or pot, once melted, add the minced onion. 2) While the onions are cooking slowly (almost melting), seed and chop up your peppers. When the onions start to become translucent, add the peppers and minced garlic to the pan. 3) Cook the peppers for 5 minutes and then turn the heat up to medium and add the chicken. Sauté until chicken starts to turn white (doesn't need to be fully cooked). Then add the chicken broth, cream, tomato sauce and parmesan cheese. Whisk it all together and make sure the cheese is completely melted. 4) Cover and let simmer on low heat for 1 hour. Stir occasionally. After 1 hour, uncover, and turn the heat up to medium and let simmer for another 10 minutes. Sometimes the sauce separates a bit, but it's not big deal. Just take a whisk and bring it back together. .

CHICKEN RIGGIES AND 'SCAROLE WITH SOUL



Chicken Riggies and 'Scarole with Soul image

In Western New York State the Italian American community has a specialty - Chicken Riggies. It is a dish made in many versions but they all have chicken and rigatoni in common tossed with sweet and hot peppers and tomato sauce. Here's my Chicken Riggies. It's my mom and my hubby's new favorite meal. Spicy escarole makes a perfect partner to this dish.¶

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 50m

Yield 4 servimgs

Number Of Ingredients 19

Salt
1 pound rigatoni
3/4 pound chicken tenders, 1 package
3/4 pound boneless, skinless chicken thighs, 1 package
Black pepper
6 tablespoons extra virgin olive oil, divided
1 large onion, chopped
7 to 8 garlic clove, grated or finely chopped, divided
2 large or 3 small cubanelle peppers, seeded, chopped
3 roasted red peppers, chopped
6 hot cherry peppers pickled in jar, in Italian section of grocery stores
1 (28-ounce) can crushed tomatoes
1/3 to 1/2 cup cream, eyeball it
1/2 cup grated Romano or Parmigiano Reggiano, plus more to pass at table
1/3 pound thick cut capocolo hot ham, chopped
2 heads escarole, coarsely chopped
1 cup chicken stock
1/2 cup basil, about 10 leaves, thinly sliced
4 pieces crusty bread

Steps:

  • Bring a pot of water to a boil for "riggies". Salt water and cook pasta to al dente. Heads up: you will need to reserve cup of cooking water just before you drain the pasta.
  • Trim up the thighs and chop all the chicken into bite size pieces. Season the chicken with salt and pepper.
  • Heat 3 tablespoons extra-virgin olive oil in a large high sided skillet over medium-high to high heat.
  • Add chicken to hot pan and brown all over, 7 to 8 minutes then remove. Add onions, 3 to 4 cloves of garlic, cubanelle peppers then season with salt and pepper and cook 6 to 7 minutes to soften then add roasted red peppers. Cut tops off the hot peppers and scoop out the seeds with a teaspoon then chop the hot peppers and add them to the skillet. Stir in tomatoes and add chicken back to the sauce. Bring sauce to a bubble then stir in some starchy cooking water from the pasta - about a cup, then add the cream, twice around the pan, about 1/3 to 1/2 cup. Reduce heat to lowest setting and simmer a couple of minutes. Add pasta and 1/2 cup cheese and toss to combine.
  • While the chicken and peppers are cooking, heat 3 tablespoons extra-virgin olive oil in large skillet over medium-high heat. Add chopped ham and cook 2 minutes, add reserved pasta water and garlic and reduce heat a bit. Add greens and wilt down, 2 minutes. Season the greens with salt and pepper, add stock. Simmer greens 5 to 6 minutes and serve.
  • Top the pasta with shredded basil. Pass cheese to top both pasta and greens and serve with crusty bread.

CHICKEN RIGGIES I



Chicken Riggies I image

Chicken breasts simmered with red sauce, peppers, mushrooms, black olives and alfredo sauce and served over hot cooked rigatoni pasta. Get rigged with Chicken Riggies!

Provided by Kathi

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 1h30m

Yield 4

Number Of Ingredients 10

1 (8 ounce) package uncooked rigatoni pasta
4 skinless, boneless chicken breast halves, cubed
2 cups red spaghetti sauce
1 green bell pepper, chopped
1 red bell pepper, chopped
1 onion, chopped
1 (8 ounce) package sliced fresh mushrooms
1 (15 ounce) can sliced black olives, drained
1 (8 ounce) jar hot cherry peppers, drained
2 cups Alfredo sauce

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In a large skillet over medium high heat, saute chicken for 5 to 7 minutes, until well browned. Add spaghetti sauce, reduce heat to low, and simmer for 20 minutes.
  • Add green bell pepper, red bell pepper, onion, mushrooms, olives, and hot peppers. Stir all together and simmer for 40 minutes.
  • Add Alfredo sauce, stir until blended, and simmer for another 10 minutes. Spoon over hot, cooked pasta and serve.

Nutrition Facts : Calories 978.3 calories, Carbohydrate 79.6 g, Cholesterol 121.9 mg, Fat 54.2 g, Fiber 12.4 g, Protein 46 g, SaturatedFat 17 g, Sodium 3047.9 mg, Sugar 16.7 g

CHICKEN RIGGIES ALA VERO



CHICKEN RIGGIES ALA VERO image

Categories     Chicken     Dinner

Yield 1,000 serving 6 ounce

Number Of Ingredients 10

250 lbs of uncooked rigatoni pasta
75 lbs of cooked boneless skinless chicken breast-cubed
30 gal. Red Spagehetti Sauce
10 gal Alfredo Sauce
20# chopped onion
25 lb. Red Pepper
25 lb. Green Peper
35 lb. sliced Mushrooms
6 # 10 cans of sliced black oilives
3 gal hot cherry peppers(optional)

Steps:

  • Saute chicken untill browned. Add peppers, olive, onions and mushrooms saute till tender. Add red sauce and simmer for 1 hour Cook off Rigatoni and drain do not rinse. set aside in pasta serving bowl Add Alfredo sauce chicken and vegtable mix and simmer for ten minutes. Laddle sauce mixure over pasta and Grated Parmesean chees and toss.

CHICKEN RIGGIES



CHICKEN RIGGIES image

Categories     Pasta

Number Of Ingredients 11

What You'll Need
1 stick of margarine (do not use butter, this is important and one of my secrets)
1 onion, minced
3 large cloves of garlic, minced
20 oz. jar of sweet cherry peppers, seeded and rough chopped
3 hot cherry peppers (also in a jar), seeded and rough chopped
1 cup parmesan cheese
1lb boneless chicken breast, cubed
1 can of chicken brother
1 15oz can of tomato sauce (plain)
1/2 pint heavy whipping cream

Steps:

  • What You'll Do 1) Melt the stick of margarine over low in a large pan or pot, once melted, add the minced onion. If you don't know how to mince an onion, check out this video. If your eyes start to hurt while you're mincing, put on a pair of sunglasses, it totally works. Minced Onion Minced Onion Minced Onion Melting in Margerine Minced Onion Melting in Margarine 2) While the onions are cooking slowly (almost melting), seed and chop up your peppers. When the onions start to become translucent, add the peppers and minced garlic to the pan. Chopped up Cherry Peppers Chopped up Cherry Peppers Add the Cherry Peppers and Minced Garlic to "Melted Onions" Add the Cherry Peppers and Minced Garlic to "Melted Onions" 3) Cook the peppers for 5 minutes and then add the chicken. Sauté until chicken starts to turn white (doesn't need to be fully cooked). Then add the chicken broth, tomato sauce, cream and parmesan cheese. At this point, I'll also take about a table spoon of the hot cherry pepper juice and drop it in the sauce. Add the Chicken and Sauté Add the Chicken and Sauté Add the Broth, Sauce, Cream and Cheese Add the Broth, Sauce, Cream and Cheese 4) Cover and let simmer on low heat for 1 hour. Stir occasionally. After 1 hour, uncover, and turn the heat up to medium and let simmer for another 10 minutes. Sometimes the sauce separates a bit, but it's not big deal. Just take a whisk and bring it back together. 5) Serve over 1-1.5 lbs rigatoni pasta. That's it! This is a pretty simple recipe, but it's a dish that packs big flavor. Utica natives, where is your favorite place to get riggies?

CHICKEN RIGGIES



Chicken Riggies image

Why this recipe works:A little onion contributed plenty of sweetness to our Chicken Riggies recipe, while garlic, dried oregano, and a hefty dose of grated Romano cheese gave the sauce real Italian flavor. A relatively conservative amount of heavy cream balanced the high-impact ingredients without turning the dish into a full-fledged cream sauce. Removing the vegetables after cooking and adding them to the sauce at the very end prevented them from turning into mush. Marinating the chicken in cherry pepper brine, salt, and olive oil hugely improved its flavor. Poaching the marinated chicken in the sauce at the end of cooking kept it extra-tender and tasting great.

Provided by @MakeItYours

Number Of Ingredients 14

4 boneless, skinless chicken breast (about 1 1/2 pounds), cut into 1-inch pieces
1/4 cup jarred sliced hot cherry peppers, chopped fine, plus 3 tablespoons cherry pepper brine (see note)
3 tablespoons olive oil
Salt and pepper
10 ounces mushrooms, quartered
2 red bell peppers, seeded and cut into 1-inch pieces
1 onion, cut into 1-inch pieces
5 garlic cloves, minced
1 1/2 teaspoons dried oregano
1 (28-ounce) can crushed tomatoes
3/4 cup heavy cream
3/4 cup pitted kalamata olives, halved lengthwise
1 pound rigatoni
1 1/4 cups grated Pecorino Romano cheese (see note)

Steps:

  • MARINATE CHICKEN Combine chicken, 2 tablespoons cherry pepper brine, 1 tablespoon oil, and 1 teaspoon salt in zipper-lock bag and refrigerate 30 minutes or up to 1 hour.
  • MAKE SAUCE Heat 1 tablespoon oil in Dutch oven over medium-high heat until shimmering. Stir in mushrooms, bell peppers, and 1/2 teaspoon salt and cook until browned, about 8 minutes. Transfer vegetables to medium bowl; set aside. Add onion and remaining oil to now-empty pot and cook over medium heat until softened, about 5 minutes. Stir in cherry peppers, garlic, and oregano and cook until fragrant, about 30 seconds. Add tomatoes, cream, and 1/2 teaspoon pepper and bring to boil. Reduce heat to medium and simmer, stirring occasionally, until sauce is very thick, 10 to 15 minutes. Stir in chicken and reserved vegetables and simmer, covered, until chicken is cooked through, 6 to 8 minutes. Add olives and remaining cherry pepper brine. Cover and keep warm.
  • COOK RIGATONI Meanwhile, bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta and cook until al dente. Reserve 1/2 cup cooking water. Drain pasta and return to pot. Add sauce and Romano and toss to combine, adding reserved pasta water as needed. Season with salt and pepper. Serve

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