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+ servings

Chicken Riggies

If you’ve ever been to Utica, New York, you’ll recognize chicken riggies but if you haven’t, here they are!
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Chicken, Comfort Foods, pasta
Cuisine: Italian
Keyword: chicken, pasta
Servings: 6
Calories: 740kcal

Ingredients

MARINADE

  • 1/2 cup dry sherry
  • 2 tbsp olive oil
  • 3 garlic cloves minced
  • 1 tsp dried oregano
  • 1 lb boneless skinless chicken breasts cubed

SAUCE

  • 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

Instructions

  • 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

Nutrition

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