Chicken Riggies

1
Jackie McLean

By
@jifmclean

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"

Rating:

★★★★★ 2 votes

Comments:

Ingredients

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

How to Make Chicken Riggies

Step-by-Step

  1. 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.
  2. 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.
  3. Serve with a side of Utica Greens and you've got a great Upstate NY dinner!

Printable Recipe Card

About Chicken Riggies

Course/Dish: Chicken Pasta



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