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Chicken Riggies Recipe

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This recipe for Chicken Riggies, by , is from Ariglio Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joyce Ariglio

Category:
Category:

Ingredients:  
Ingredients:  
8-10 tbsp. margarine
1 medium onion, chopped
4 hot cherry peppers (bottled), chopped
1 green bell pepper, chopped
2 garlic cloves, minced
S&P to taste
1 lb. chicken breasts, cut into chunks
flour for dusting
c. cooking sherry
1 c. heavy cream or half and half
1 c. tomato sauce
lb. rigatoni pasta
grated parmesan cheese

Directions:
Directions:
Melt margarine is a large skillet. Add onions, garlic, cherry peppers, and green peppers. Saute' over low heat until onion is translucent. Dust chicken pieces with flour and add to skillet. Saute' over medium heat until cooked through. Add cooking sherry, heavy cream or half and half, and tomato sauce. Season with salt and pepper. Let simmer until hot. Meanwhile cook the pasta according to package instructions. Drain pasta and add to chicken mixture. Stir to coat pasta with sauce. Serve with parmesan cheese. Serves 4-6.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
A Utica, New York favorite! Use more or less cherry peppers depending on how hot/spicy you like it!

 

 

 

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