Utica's Chicken Riggies
- SERVES
- 6
- COOK TIME
- 35 Min
Utica's Chicken Riggies is a hearty pasta dish with a unique and flavorful sauce. The recipe comes from Utica, a small town in upstate New York. Although there are a few different stories about who came up with the original recipe, there's no question that it's a winner.
What You'll Need
- 1 pound rigatoni pasta
- 3 tablespoon olive oil
- 1 cup chopped onion
- 3 clove garlic, minced
- 5 hot cherry peppers, cut in quarters
- 4 boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3/4 cup chicken broth
- 1/2 cup white wine
- 1 cup marinara sauce
- 3 tablespoon butter
- 1 cup Parmesan cheese
- 1/4 cup fresh basil, sliced
What to Do
- Cook pasta according to package directions; drain.
- Meanwhile, in a large deep skillet over medium heat, heat oil until hot. Cook onion, garlic, and cherry peppers 5 minutes or until tender.
- Sprinkle chicken with salt and pepper, and add to skillet; cook 6 to 8 minutes or until no longer pink. Add broth and wine and simmer 5 minutes. Stir in marinara sauce and cook 5 minutes. Add butter, Parmesan cheese, and basil, and cook 6 to 8 minutes or until thickened.
- Add pasta to skillet, mix well, and heat 5 minutes or until heated through. Serve immediately.
Notes
This recipe comes from "The Ultimate Recipes Across America Cookbook." Click here for more information!
Plus, click here to enter for your chance to win a copy of this cookbook. (Contest ends 10/30/17)