Chicken Riggies
Welcome to your new favorite comforting chicken pasta dinner- Chicken Riggies. This dish hails from Central New York and is filled with tender chicken in a creamy and slightly spicy tomato sauce.
Ingredients
- 1 lb rigatoni
- 1½ lbs boneless skinless chicken breast
- 2 tsp cornstarch
- 2 tbsp olive oil plus 1 tsp
- 1 medium white onion diced
- 1 red bell pepper diced
- ½ cup hot cherry peppers chopped
- 6 garlic cloves minced
- 1 tbsp Italian seasoning
- 2 tsp chicken bouillon
- kosher salt
- 1 tsp freshly ground black pepper plus more
- ½ cup white wine or sherry
- 1 (28 oz) can crushed tomatoes
- ½ cup chicken broth
- 1 cup Parmesan freshly grated
- ½ cup heavy cream
Recipe Instructions
Velvet the Chicken
- Slice chicken breast against the grain into 1 - 2 inch long pieces about ½ inch thick. Add the chicken slices to a medium bowl with 2 tbsp of water. Season with salt and 1 tsp pepper. Set aside for 5 - 10 minutes so liquid is absorbed.
- Add 1 tsp of oil and the cornstarch to the chicken. Mix well. Let rest for 15 minutes.
- Using a Dutch oven or heavy bottom pot, heat 1 tbsp of olive oil over medium high heat. When oil is hot add the chicken and sear for roughly 20 seconds until opaque. Remove from pot. (It will finish cooking in the sauce later).
Build your Sauce
- Leave the pot on medium high heat and add another tbsp of olive oil. Add in your onions, bell peppers, and cherry peppers. Season with salt and pepper. Sauté for 3 - 5 minutes until soft. Add garlic and cook until fragrant, about a minute.
- Add in your Italian seasoning, chicken bouillon, and white wine. Allow white wine to simmer and cook off for 3 minutes. Then add chicken broth and crushed tomatoes. Stir to combine. Bring to a boil and reduce the heat to a steady simmer. Cover and simmer for about 15 minutes while you cook your pasta.
- Bring another pot of water to a boil and heavily salt. Add rigatoni and cook until barely al dente. Reserve a cup of pasta water in case you need it. Drain pasta.
- Add the chicken into your sauce and stir. Simmer for 5 minutes. Taste and add more salt if necessary. Next add in heavy cream and rigatoni. Stir to combine and add cheese. Add in pasta water if needed.
Nutrition
Calories: 606kcalCarbohydrates: 62gProtein: 41gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 107mgSodium: 732mgPotassium: 690mgFiber: 4gSugar: 4gVitamin A: 1092IUVitamin C: 28mgCalcium: 253mgIron: 2mg
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