"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Mom's Chicken Riggies Recipe

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This recipe for Mom's Chicken Riggies, by , is from Mia Cucina, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jess
Added: Saturday, May 19, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds rigatoni, cooked al dante
4 boneless skinless chicken breasts, cut into bite size pieces
2 cloves garlic, diced
1 large white onion, diced
1 large jar hot cherry peppers, juice reserved
2 cans crushed tomatoes
1 can water
3/4 cup dry red wine
1/2 cup heavy cream
1/2 cup fresh parsley, chopped
evoo
salt and pepper to taste
crushed red papper flakes
grated pecarino Romano cheese
Fresh basil leaves

Directions:
Directions:
In a large saucepan, cook the chicken in about 1/4 cup evoo till nicely browned. Drain off some of the grease and add the onions and garlic. Cook till the onions are tender. Deglaze the pan with the red wine, and cook for about 5 minutes on low heat. Cut the hot peppers in half and place in a bowl with about 1/2 cup of the juice. Add the tomatoes and the water to the chicken mix and simmer slowly for about 30 minutes. Add the peppers and the juice. Taste for seasoning. Cook and simmer till flavors are nicely combined. Add the cream and cook for another 10 minutes. Add the red pepper flakes if desired. Serve on top of the rigatoni with fresh basil and grated cheese.

Number Of Servings:
Number Of Servings:
8 - 10
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Every time we went out for dinner, Jess would order this. Finally, after a few flops, I actually perfected the dish. She says it's the best. Experiment with the spicy flavors and make it as hot as you like.

 

 

 

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