How To Make Chicken Riggies
This scrumptious chicken riggies recipe serves a classic pasta dish using tender rigatoni and a spicy, creamy pepper sauce, for a tasty bite.
Ingredients
- 16 oz rigatoni pasta, (1 package)
- 3 tbsp extra-virgin olive oil
- 1½ lbs chicken breast, skinless, boneless, cut into bite-sized pieces
- salt and ground black pepper, to taste
- 1 onion, diced
- 2 Cubanelle peppers, seeded and thinly sliced
- 3 cloves garlic, minced
- 28 oz tomatoes, (1 can)
- 3 red peppers, roasted, drained, and chopped
- 2 hot cherry peppers, seeded and minced
- ½ cup heavy cream
- ½ cup parmesan cheese, grated
Instructions
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Bring a large pot of lightly salted water to a boil over high heat. Add rigatoni pasta and cook for 8 to 10 minutes until tender yet firm to the bite. Drain and keep warm.
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Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, cook in the hot oil for about 7 minutes until lightly browned on all sides, and no longer pink in the center. Remove the chicken from the skillet and keep warm.
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Stir onion, Cubanelle peppers, and garlic into the skillet. Cook and stir for about 4 minutes until the onion softens. 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.
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Serve garnished with Parmesan cheese. Enjoy!
Nutrition
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