"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Chicken Riggies Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Chicken Riggies, by , is from The Melvin-Sebastian Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Tarkenton
Added: Tuesday, September 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Salt
1 pound rigatoni (or penne, your preference)
3/4 pound chicken tenders, 1 package
3/4 pound boneless, skinless chicken thighs, 1 package
Black pepper
6 tablespoons extra-virgin olive oil, divided
1 large onion, chopped
7 to 8 cloves garlic, grated or finely chopped, divided
2 large or 3 small cubanelle peppers, seeded, chopped
3 roasted red peppers, chopped
6 hot cherry peppers pickled in jar, in Italian section of grocery stores
1 (28-ounce) can crushed tomatoes
1/3 to 1/2 cup cream,
1/2 cup grated Romano or Parmigiano Reggiano, plus more to pass at table

Directions:
Directions:
Bring a pot of water to a boil for "riggies". Salt water and cook pasta to al dente. You will need to reserve a cup of cooking water just before you drain the pasta.
Trim up the thighs and chop all the chicken into bite size pieces. Season the chicken with salt and pepper.

Heat 3 tablespoons extra-virgin olive oil in a large high sided skillet over medium-high to high heat.

Add chicken to hot pan and brown all over, 7 to 8 minutes then remove. Add onions, 3 to 4 cloves of garlic, cubanelle peppers then season with salt and pepper and cook 6 to 7 minutes to soften then add roasted red peppers. Cut tops off the hot peppers and scoop out the seeds with a teaspoon then chop the hot peppers and add them to the skillet. Stir in tomatoes and add chicken back to the sauce. Bring sauce to a bubble then stir in some starchy cooking water from the pasta - about a cup, then add the cream, twice around the pan, about 1/3 to 1/2 cup. Reduce heat to lowest setting and simmer a couple of minutes. Add pasta and 1/2 cup cheese and toss to combine.

Number Of Servings:
Number Of Servings:
approx. 4
Preparation Time:
Preparation Time:
about 50 minutes
Personal Notes:
Personal Notes:
I like to make this extra spicy, so I add extra cherry peppers. I also prefer to make it with penne. And of course, always extra cheese at the table.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

222W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!