Bring a touch of upstate New York to your kitchen with Chicken Riggies, a spicy and flavorful dish from Utica that's made with tender chicken, spicy peppers, and tomato cream sauce. This recipe is a must-try for all pasta lovers!
grated parmesan cheese and fresh basiloptional, for topping
Instructions
Bring a large pot of salted water to a boil. Add pasta and cook according to the package directions. Drain.
While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Season the chicken generously with salt and pepper, then add it to the pan and cook for 4-5 minutes, until beginning to brown.
Add the bell pepper, onions, cherry peppers, and garlic. Cook, stirring occasionally, for 3-4 minutes, or until the vegetables begin to soften.
Stir in the tomatoes, cream, and pepper brine. Reduce heat to low and simmer for 5-10 minutes, or until the sauce slightly reduced and the chicken is cooked through.
Stir in the cooked rigatoni. If desired, top with cheese and basil.
Notes
I made this recipe with chickpea pasta to keep things gluten free!