Chicken Riggies

Jackie McLean


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 comfort food but mine will truly be a big plate of "Riggies"

pinch tips: How to Mince Garlic


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

Directions Step-By-Step

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.
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.
Serve with a side of Utica Greens and you've got a great Upstate NY dinner!

About this Recipe

Course/Dish: Chicken, Pasta
Hashtags: #sauce, #red, #PEPPERS, #Rigatoni