Description
Check this out – rigatoni coupled with tender chicken and spicy red peppers, drenched in a creamy marinara sauce. Chicken Riggies: a family-favorite!
Ingredients
Scale
- 4 Tbsp. olive oil
- 2 lbs. skinless, boneless chicken breast (or chicken thighs)
- 2 Tbsp. butter
- 1 large sweet onion
- 4 cloves garlic, chopped
- 2 hot Italian red peppers, seeded and chopped
- 12 oz. green and red hot cherry peppers, drained and sliced (or sweet peppers, depending on your preference)
- 28 oz. can crushed tomatoes
- 1 cup heavy cream
- salt and pepper to taste
- 1 lb. rigatoni
- Grated Romano cheese
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Season chicken with salt and pepper and cut into bite-sized pieces.
- Cook until lightly browned on all sides and no longer pink in the center, about 8 minutes.
- Remove the chicken from the pan and set aside.
- In the same pan, melt butter and add the onion, garlic and chopped Italian pepper. Cook and stir until onions are just soft, 4 – 5 minutes.
- Add the sliced cherry peppers and can of crushed tomatoes.
- Bring to a simmer, then stir in the heavy cream and cooked chicken.
- Add salt and pepper to taste.
- In the meantime, in a large pot of salted boiling water, cook the rigatoni according to package directions, until al dente.
- Drain and toss with sauce.
- Sprinkle with Romano cheese.
- Serve warm.
Notes
You can substitute chicken thighs for the chicken breast, and Parmesan for the Romano cheese.
