CHICKEN RIGGIES ALA VERO

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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.

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