kickin' chicken riggies
(1 RATING)
Creamy, Spicy chicken and pasta dish that will leave you wanting more, even though you can't possibly take another bite!
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prep time
1 Hr
cook time
method
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yield
8-10 serving(s)
Ingredients
- 2 1/4 pounds chicken breast halves, skinless and boneless
- 1 jar classico roasted tomato and garlic spaghetti sauce
- 2 pounds rigatoni pasta, cooked
- 1 package sour cream, 16 oz.
- 1 stick butter, room temperature
- 2 tablespoons garlic
- 1 package chicken stock
- 2 large red peppers
- 1 large green pepper
- 1 package sliced mushrooms, 16 oz fresh
- 4 large pickled hot cherry peppers, chopped
- 1 pint heavy cream
- 1 large 16 oz. container of parmesan/romano cheese
- 1 large onion
How To Make kickin' chicken riggies
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Step 1In a large skillet, add Chicken Stock, Garlic, Butter and Chicken Breasts. Simmer for 40 minutes. Cut Chicken into bite sized pieces, return back to skillet and add to the skillet Spaghetti Sauce, sour cream and Heavy Cream. Simmer 20 minutes In a separate pot, boil pasta until al dente, set off to one side
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Step 2In another skillet, put all veggies, (cut into bite sized pieces)including hot cherry peppers. Heat until onions are transparent with 2 TBSP. of olive oil
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Step 3Transfer all ingredients into one large pot. Serve Buffet style, and if you really like cheese, sprinkle more on top. Delish!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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