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"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Chicken Riggies Recipe

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This recipe for Chicken Riggies is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 (16 ounce) package rigatoni pasta
3 tablespoons extra-virgin olive oil
1 1/2 pounds skinless, boneless chicken
breast, cut in bite-sized pieces
salt and pepper to taste
1 onion, diced
3 cloves garlic, minced
2 cubanelle pepper, seeded and thinly
sliced
3 roasted red peppers, drained and
chopped
2 hot cherry peppers, seeded and
minced
1 (28 ounce) can crushed tomatoes
1/2 cup heavy cream
1/2 cup grated Parmesan cheese

Directions:
Directions:
1. Bring a large pot of lightly salted water to a boil over high heat. Add the rigatoni pasta, and cook until al dente, 8 to 10 minutes; drain and keep warm.
2. Heat the olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, and cook in the hot oil until lightly browned on all sides, and no longer pink in the center, about 7 minutes. Remove the chicken from the pan, and keep warm. Stir the onion, garlic, and cubanelle peppers. Cook and stir until the
onion has softened, about 4 minutes. Add the roasted red peppers, hot cherry peppers, and crushed tomatoes. Bring to a simmer, then stir in the heavy cream and cooked chicken. Simmer 2 or 3 minutes, then stir in the pasta. Sprinkle with Parmesan cheese to serve.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
Ready in 45Min
Personal Notes:
Personal Notes:
This is a meal that Renee grew up with, that has now made its way into our kitchen quite regularly! The recipe attached is one variation - we usually make it slightly different each time

 

 

 

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