chicken riggies

a central NY local specialty

a central NY local specialty

 

This is one of my favorite dishes for when I’m feeling a little more indulgent!

  • 1 lb cubed chicken breast
  • 2 c. tomato sauce
  • 1 chicken bouillon cube
  • 1 tbsp paprika
  • ¾ c. heavy cream
  • 2 green bell peppers, diced
  • 1 large onion, diced
  • 1 tsp minced garlic
  • 2 tbsp butter
  • 1 lb. rigatoni pasta
  • grated parmesan cheese for topping

    peppers, onions, and cream make this sauce burst with flavor

    peppers, onions, and cream make this sauce burst with flavor

In a large pot, bring water to a boil for cooking rigatoni. In a separate large pot, melt butter. Add in chicken breast and cook thoroughly. Add in onion, garlic, and pepper. Cook until peppers are soft. Add tomato sauce, chicken bouillon, and paprika, and reduce heat to simmer until pasta water is boiling. At this point, add rigatoni to water pot and heavy cream to sauce/chicken pot. Reduce heat to low on sauce pot. When rigatoni is cooked thoroughly, drain and combine with sauce/chicken mixture. Allow to sit for about 5 minutes (I usually turn off the heat and cover the pot). Serve topped with grated parmesan cheese

*note: if the sauce seems thin before adding pasta, mix 2 tbsp cornstarch with cold water in a separate bowl and add to sauce for thickening.

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4 thoughts on “chicken riggies

  1. Great recipe! Will definitely give it a try.
    Adding about 1/2 cup of the pasta water to the sauce may help with the thinning issue. The sauce might look thinner, but it will stick to the pasta better, and you could skip the cornstarch! (I’m all about the shortcuts hahaha)

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