Recipe: Chicken Riggies (Chicken wth Rigatoni) (Utica Recipes) - 3

Hi from Utica!

McGill's has tasty riggies. Did you know that Utica has a Riggie Fest each year? A lot of local restaurants compete to see who has the best recipe and its for a good cause.

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CHICKEN RIGGIES

1 1/2 pounds boneless, skinless chicken breast
4 tbsp butter
onion, diced (use to your taste, more or less)
green and red bell pepper, cut into strips
hot cherry peppers, diced (use to your taste)
black olives, cut in quarters
2 cups chicken broth
1 cup Marinara Sauce (or meatless spaghetti sauce)
1/2 pint heavy cream (may substitute evaporated milk for less fattening but heavy cream is the best!!)
1/4 tsp salt and black pepper
garlic powder, onion salt, Adobo seasoning (to taste, optional)
1 1/2 tbsp cornstarch
1 1/2 tbsp water
1 pound box rigatoni pasta, uncooked

Brown chicken in butter in large frying pan. Add onions and peppers, cook for 5-7 minutes or until soft. Add hot cherry peppers and olives. Cook another 4-5 minutes.

Add chicken broth, marinara sauce, and heavy cream, salt, pepper, (may also add garlic powder, onion salt, Adobo seasoning) and bring to boil. Lower heat and simmer for 20 minutes.

Meanwhile, cook pasta according to package directions.

In a small bowl, add cornstarch and water and mix until dissolved. Stir it into the chicken mixture and stir until sauce thickens.

Add to drained cooked rigatoni and serve. Enjoy!

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CHICKEN RIGGIES
Adapted from source: Carm Guarnieri, CNYForum.com

1 1/2 pounds boneless, skinless chicken breasts
1/2 cup flour
1 1/2 sticks (3/4 cup) butter or margarine
2 to 3 red and/or green bell peppers
1 to 2 medium onions, sliced
2 to 3 cloves garlic, minced
olive oil (as needed)
3/4 cups plain tomato sauce (I use one LARGE can of Hunts sauce)
Cherry peppers (to taste)
1 cup GOOD grated cheese
1 (14 oz) can chicken broth
1/2 cup GOOD white wine
2 pounds rigatoni, uncooked

Meanwhile, dice chicken into 3/4-inch pieces. Place in a bag/or bowl, with 1/2 cup flour and coat well; set aside.

In a large pan, melt butter and saute peppers and onions until soft and onions are translucent. Add garlic and cook about 1 minute more. Remove and put aside.

Put chicken in pan and cook until lightly brown. You may have to add some olive oil, as there may not be enough butter. Add peppers and all other ingredients (except macaroni) and simmer about 1 hour.

Cook rigatoni according to package directions.

Pour chicken mixture over cooked pasta and toss.

VARIATION:
For Shrimp, use Marcell wine and add cooked shrimp just before serving.

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CHICKEN RIGGIES FROM TEDDY'S
(1st Place RiggieFest)

Please note that this recipe is for more experienced cooks since these guys do everything by taste and not measured.

4 ounces diced green peppers
4 ounces diced red peppers
4 ounces diced onions
4 each black olives
2 ounces sliced mushrooms
5 ounces grilled chicken
6 ounces homemade Alfredo sauce
6 ounces homemade marinara sauce
4 ounces chicken broth
3 ounces white wine
8 ounces rigatoni pasta
hot cherry peppers (if desired)