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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Chicken Riggies Recipe

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This recipe for Chicken Riggies is from Ariglio Family Favorites, 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:  
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
½ c. cooking sherry
1 c. heavy cream or half and half
1 c. tomato sauce
½ 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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