Chicken Riggies
From linspj 15 years ago
- 60 minutes to make
- Serves 6
A Central NY favorite! I usually double this for a crowd. This is my own recipe.
Ingredients
- 2 lbs. Boneless/skinless chicken breasts shopping list
- 1 ½ sticks of butter shopping list
- 6-8 hot cherry peppers, seeded (in jar with juice) shopping list
- 2 sweet green or red peppers shopping list
- ½ cup white wine shopping list
- 1 cup romano cheese shopping list
- 4-5 tablespoons marinara sauce shopping list
- 1 large or 2 small cooking onions, chopped or thinly sliced shopping list
- 1 can chicken broth shopping list
- spices to taste (basil, parsley, garlic powder or salt) shopping list
- 2 lbs rigatoni shopping list
How to make it
- Cube chicken into bite sized pieces.
- Toss with flour to coat.
- In a large skillet or pan, sauté butter until melted and add onions; brown until golden.
- Remove onions with slotted spoon and place onions in a dish, leaving butter in pan.
- Add floured chicken to the pan and cook until golden.
- Add back the onions.
- Add 1 can of chicken broth and the marinara sauce (the sauce should be pinkish in color, not red).
- Add hot cherry peppers (as many as you like), and sweet red or green peppers. (Using both gives it a prettier look.)
- Also, add some of the hot cherry pepper juice to really spice it up.
- Mix well.
- Add the wine and 1 cup of romano cheese. Mix well.
- Let simmer for about 20-30 minutes.
- Add spices as you wish.
- Boil the rigatoni and toss with the sauce.
- Add extra cheese over the top.
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