Description
Chicken Riggies is a beloved upstate NY favorite comfort food, bringing together chicken, pasta, peppers, tomato and cheese, that turns into the best of all things spicy, savory, and salty.
Ingredients
- 2 Tablespoons Ghee (or Other High Temperature Oil)
- 2 pounds Boneless Skinless Chicken Breast, Cut Into 1-inch Cubes
- 1 whole Small Onion, Diced
- 1 whole Small Sweet Pepper, Diced
- 6 cloves Garlic, Minced
- 1 cup White Wine
- 1 cup Chicken Stock
- ½ teaspoons Red Pepper Flakes
- ½ cups Marinara
- 6 whole Cherry Peppers, Seeded, Cut Into Thirds (Use Less To Taste)
- 1 stick Butter
- ¾ cups Parmigiano Reggiano Cheese, Plus More To Serve
- 1 pound Rigatoni Pasta Cooked Al Dente
- Salt And Pepper, to taste
- Freshly Chopped Parsley, To Serve
Preparation
Heat ghee or oil over medium heat in a large skillet. Add cubed chicken breast and cook 2–3 minutes.
Add onion and sweet peppers, cook an additional 2–3 minutes. Add garlic and sauté until fragrant.
Add wine and reduce by half. Add chicken stock, red pepper flakes, marinara, and cherry peppers. Reduce again by a half.
Reduce heat to low. Add butter 1 tablespoon at a time until melted into the sauce. Add Parmigiano Reggiano a bit at a time, allowing it to melt into the sauce.
Add cooked rigatoni to the pan, folding gently to coat. You may not need to use all the pasta.
Taste for salt and pepper. Serve with freshly grated Parmigiano reggiano and chopped parsley.
