Chicken Riggies Recipe:
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper to taste
- 1/4 cup olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 1 cup cherry peppers, sliced (adjust to your spice preference)
- 1 cup sweet bell peppers, sliced
- 1 can (28 oz) crushed tomatoes
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon red pepper flakes (adjust for spice)
- 1 lb rigatoni pasta, cooked al dente
- Fresh basil or parsley for garnish
Instructions:
- Season chicken pieces with salt and pepper.
- In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned. Remove chicken from the skillet and set aside.
- In the same skillet, add onion and garlic. Sauté until softened.
- Add cherry peppers and sweet bell peppers. Cook until peppers are tender.
- Pour in crushed tomatoes, heavy cream, Parmesan cheese, oregano, and red pepper flakes. Stir well.
- Return the cooked chicken to the skillet. Simmer for 15-20 minutes until the sauce thickens.
- Serve the Chicken Riggies over cooked rigatoni pasta. Garnish with fresh basil or parsley.
FAQs and Important Points:
1. Can I use a different type of pasta?
- While rigatoni is traditional, you can use any pasta of your choice.
2. How do I control the spiciness?
- Adjust the amount of red pepper flakes and cherry peppers according to your spice preference.
3. Can I use boneless thighs instead of chicken breasts?
- Yes, boneless thighs work well in this recipe.
4. Can I make it ahead of time?
- Yes, you can prepare the sauce in advance and reheat when ready to serve.
5. What can I substitute for heavy cream?
- You can use half-and-half or whole milk, but it may alter the richness of the dish.
6. Any tips for leftovers?
- Store leftovers in an airtight container in the refrigerator. Reheat gently to prevent the cream from separating.
Enjoy your delicious Chicken Riggies!