Recipe: Chicken Riggies

Another Utica, New York recipe, Chicken Riggies is a delicious pasta with chicken dish that packs a wonderful Italian-American flavor. See the Utica Greens thread for another recipe from the area.



Inspired from a recipe from Allrecipes.

Ingredients

1 (16 ounce) package rigatoni pasta
3 tablespoons extra-virgin olive oil (I used Schmaltz made from thigh skin)
1 ½ pounds skinless, boneless chicken thigh, 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
2 (15 ounce) cans of tomato sauce (can sub other types of canned tomato such as crushed)
3 roasted red peppers, drained and chopped
2 hot cherry peppers, seeded and minced
½ cup heavy cream
½ cup grated Parmesan cheese

Instructions

Bring a large pot of lightly salted water to a boil. Add rigatoni pasta and cook until al-dente, 8 to 10 minutes.

Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper; cook in hot oil until lightly browned on all sides. Remove 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 tomato sauce, 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 pasta, then garnish with Parmesan cheese.

I would recommend marinating your chicken prior to using it in the recipe for a bit more flavor. You don't have to, but it does add a little something. I would suggest around four hours.

Marinade Recipe

1/2 cup dry sherry
2 tbsp olive oil
3 garlic cloves minced
1 tsp dried oregano