Chicken Riggies is an Italian-American pasta dish made with rigatoni and chicken in a tomato sauce. It is especially popular in the Utica area of New York where they hold a Riggies Contest every year to find the best Riggies maker. We're looking forward to trying it as we love pasta.
Ingredients:
450g rigatoni
40g chicken
2 large roasted peppers
2 tin tomatoes
5 garlic cloves
salt & pepper
1/4 cup double cream
1 cup Sherry
4 tablespoons butter
2 tablespoons oil
1 tablespoon dried basil
1/4 teaspoon chili flakes
1 cup parmesan
Heat the oil in a large pan and add 3-5 cloves of garlic depending on how much you like garlic. Sauté the garlic for 2 minutes.
Add the tinned tomatoes, basil, sherry, salt, pepper and butter. Let cook for a further 10 minutes.
Next add the roast peppers chopped into strips and the chicken cut into bite-size pieces. Cook for a further 10 minutes to cook the chicken.
Cook the rigatoni for 10 minutes until al dente and drain.
Add the rigatoni, parmesan and cream to the sauce stirring well to mix together. Serve with a bit more parmesan and the chilli flakes.
This was amazing! A lovely creamy sauce with big pasta tubes and bites of chicken and pepper throughout. I thickened our sauce a bit with cornflour to get it to stick to the pasta better. The flavour of this dish was lovely with the heat from the chili flakes mixed with the cream to soothe it some. We both enjoyed several bowls with leftovers for another day's lunch. Nice!
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