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If you’ve ever been to Utica, New York, you’ll recognize chicken riggies but if you haven’t, here they are!
- 1/2 cup dry sherry
- 2 tbsp olive oil
- 3 garlic cloves minced
- 1 tsp dried oregano
- 1 lb boneless skinless chicken breasts cubed
- 1 tbsp butter
- 1/2 each medium sweet red and green pepper chopped
- 1 tsp red pepper flakes -OR- 2 pickled hot cherry peppers chopped
- 1 small onion chopped
- 2 garlic cloves minced
- 1/2 cup dry sherry -OR- chicken stock
- 29 oz can tomato puree
- 1 tsp salt
- 1/2 tsp pepper
- 16 oz box uncooked rigatoni
- 3/4 cups heavy whipping cream
- 4 ounces cream cheese cut up
- 3/4 cup grated Romano cheese
In a large resealable plastic bag, combine sherry, oil, garlic and oregano. Add chicken; seal bag and turn to coat. Refrigerate 3 hours.
Drain chicken, discarding marinade. Heat a Dutch oven over medium-high heat. Add chicken in batches; cook and stir until no longer pink. Remove from pan.
In same pan, heat butter over medium-high heat. Add peppers, onion and garlic; cook and stir until tender.Stir in sherry; bring to a boil. Stir in tomato puree, salt and pepper; return to a boil. Reduce heat; simmer 8-10 minutes or until slightly thickened, stirring occasionally. Add chicken; heat through.
Meanwhile, in a stockpot, cook rigatoni according to package directions.
In a small saucepan, combine cream and cream cheese over medium heat; cook and stir until blended. Add to chicken mixture; stir in Romano cheese.
Drain rigatoni; return to stockpot. Add sauce to pasta; toss to combine
Serving: 1serving | Calories: 740kcal | Carbohydrates: 75g | Protein: 34g | Fat: 31g | Saturated Fat: 15g | Cholesterol: 128mg | Sodium: 766mg | Potassium: 1194mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1659IU | Vitamin C: 26mg | Calcium: 230mg | Iron: 4mg