Kickin' Chicken Riggies
By
Lori Sherwin
@loriandjim
1
Creamy, Spicy chicken and pasta dish that will leave you wanting more, even though you can't possibly take another bite!
Ingredients
- 2 1/4 lb
- chicken breast halves, skinless and boneless
- 1 jar(s)
- classico roasted tomato and garlic spaghetti sauce
- 2 lb
- rigatoni pasta, cooked
- 1 pkg
- sour cream, 16 oz.
- 1 stick
- butter, room temperature
- 2 Tbsp
- garlic
- 1 pkg
- chicken stock
- 2 large
- red peppers
- 1 large
- green pepper
- 1 pkg
- sliced mushrooms, 16 oz fresh
- 4 large
- pickled hot cherry peppers, chopped
- 1 pt
- heavy cream
- 1 large
- 16 oz. container of parmesan/romano cheese
- 1 large
- onion
How to Make Kickin' Chicken Riggies
- 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 - 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
- 3Transfer all ingredients into one large pot. Serve Buffet style, and if you really like cheese, sprinkle more on top. Delish!
