Chicken Riggies Recipe
A New York staple for a rich, fast, and filling dinner of tender chicken and cozy rigatoni pasta in a creamy tomato sauce bursting with aromas of sweetness and spice, finished with Parmesan cheese and fresh herbs!
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Calories: 932kcal
Servings: 6
Equipment
- Large Skillet
- Mixing Spoon
- Colander
- Spatula
- serving bowl.
Ingredients
- 1 lb rigatoni
- 2 tablespoon olive oil
- 2 tablespoon garlic finely chopped
- 2 pounds chicken thighs boneless skinless
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoon garlic fiely chopped
- 3 cherry peppers chopped hot or sweet peppers seeds and stems removed
- 1 cup dry red wine
- 1 cup heavy cream
- 1 tablespoon fresh basil finely chopped
- ½ salt season to taste
- 1 cup bell peppers chopped
- 28 oz crushed tomatoes San Marzano crushed by hand or with immersion blender
- ¼ teaspoon red pepper flakes optional
- ¾ cup Pecorino Romano cheese grated – locatelli brand is my preference
- 1 cup reserved pasta water use if needed
- 1 tablespoon Italian parsley finely chopped for garnish
Instructions
- Boil salted water, cook pasta until al dente.
- Season and cook chicken in olive oil until done, set aside.
- Sauté bell peppers until soft.
- Add garlic, cook until fragrant, then add cherry peppers.
- Deglaze with red wine, reduce by half.
- Add tomatoes, simmer for 5 minutes.
- Stir in cream, simmer until thickened.
- Cut chicken, add to sauce with pasta.
- Adjust sauce with pasta water if needed.
- Mix in Pecorino Romano, simmer briefly.
- Garnish with basil, serve with cheese.
Nutrition
Calories: 932kcal | Carbohydrates: 72g | Protein: 41g | Fat: 50g | Saturated Fat: 19g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 202mg | Sodium: 732mg | Potassium: 102mg | Fiber: 6g | Sugar: 10g | Calcium: 200mg | Iron: 4mg