utica chicken riggies recipe, gluten free
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.
prep time
35 Min
cook time
1 Hr
method
Stove Top
yield
6 serving(s)
Ingredients
- 1 stick butter
- 2 pounds chicken breast, cubed
- 4 cloves garlic, chopped
- 1 small onion, chopped
- 1/2 cup sweet peppers, chopped
- 4-7 medium hot cherry peppers (depending on how spicy you prefer)
- 11/3 cups marinara sauce
- 1 cup white wine
- 1-2 cup grated parmesan cheese
- - salt pepper (to taste)
- - fresh parsley
- 1 pound gluten free rigatoni, cooked (i use corn pasta, you can't tell the difference)
How To Make utica chicken riggies recipe, gluten free
-
Step 1In a frying pan, add 1 stick melted butter. Add chicken and cook.
-
Step 2When chicken is basically cooked, add onions, garlic, sweet peppers and cherry peppers and cook over medium heat for 2-3 minutes.
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Step 3Add the white wine. Cook off the alcohol in the wine over medium high heat and reduce.
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Step 4When the alcohol has burned off, add the marinara and continue to cook down.
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Step 5Reduce heat and add the grated cheese. Add the Riggies until hot and serve with fresh parsley as a garnish.
- 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!
Discover More
Category:
Chicken
Category:
Pasta
Category:
Casseroles
Culture:
Italian
Ingredient:
Pasta
Diet:
Gluten-Free
Method:
Stove Top
Tag:
#Heirloom
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