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Chicken Riggies
Chicken Riggies
Chicken Riggies is a popular Italian-American dish that originated in Utica, New York. It typically consists of chicken, rigatoni pasta, bell peppers, onions, and a spicy tomato cream sauce.
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Ingredients
- 1 lb rigatoni pasta
- 1 lb chicken breasts boneless, skinless, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 onion diced
- 2 bell peppers (red and green), thinly sliced
- 3 cloves garlic minced
- 1 can crushed tomatoes 14 oz
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Red pepper flakes (optional, for extra spice)
- Fresh parsley chopped (for garnish)
Instructions
- Cook the rigatoni pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chicken pieces and cook until browned and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the diced onion and sliced bell peppers. Cook until softened, about 5-7 minutes. Add the minced garlic and cook for an additional minute.
- Stir in the crushed tomatoes and heavy cream. Bring the sauce to a simmer and let it cook for about 5 minutes.
- Add the cooked chicken back to the skillet and season with salt, pepper, and red pepper flakes if using. Let the sauce simmer for another 5-10 minutes to allow the flavors to meld together.
- Add the cooked rigatoni pasta to the skillet and toss everything together until the pasta is well coated with the sauce.
- Stir in the grated Parmesan cheese until melted and fully incorporated.
- Serve the Chicken Riggies hot, garnished with chopped parsley. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 929kcal (46%)Carbohydrates: 102g (34%)Protein: 47g (94%)Fat: 37g (57%)Saturated Fat: 18g (113%)Polyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.01gCholesterol: 151mg (50%)Sodium: 513mg (22%)Potassium: 1228mg (35%)Fiber: 7g (29%)Sugar: 13g (14%)Vitamin A: 3101IU (62%)Vitamin C: 90mg (109%)Calcium: 229mg (23%)Iron: 4mg (22%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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