Utica Chicken Riggies Recipe, Gluten Free

Fred Alam


I got this from WIBX radio station in Utica, NY. This is the "Utica" original. There are other recipes out there but this is the one from Utica. The only thing I changed was the pasta. I used 100% corn pasta to make it gluten free. With the corn pasta you can't tell the difference.

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35 Min
1 Hr
Stove Top


1 stick
2 lb
chicken breast, cubed
4 clove
garlic, chopped
1 small
onion, chopped
1/2 c
sweet peppers, chopped
4-7 medium
hot cherry peppers (depending on how spicy you prefer)
11/3 c
marinara sauce
1 c
white wine
1-2 c
grated parmesan cheese
salt pepper (to taste)
fresh parsley
1 lb
gluten free rigatoni, cooked (i use corn pasta, you can't tell the difference)


1In a frying pan, add 1 stick melted butter. Add chicken and cook.
2When chicken is basically cooked, add onions, garlic, sweet peppers and cherry peppers and cook over medium heat for 2-3 minutes.
3Add the white wine. Cook off the alcohol in the wine over medium high heat and reduce.
4When the alcohol has burned off, add the marinara and continue to cook down.
5Reduce heat and add the grated cheese. Add the Riggies until hot and serve with fresh parsley as a garnish.

About this Recipe

Course/Dish: Chicken, Pasta, Casseroles
Main Ingredient: Pasta
Regional Style: Italian
Dietary Needs: Gluten-Free
Other Tag: Heirloom