Utica's Chicken Riggies
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Utica's Chicken Riggies is a hearty pasta dish with a unique and flavorful sauce. The recipe comes from Utica, a small town in upstate New York. Although there are a few different stories about who came up with the original recipe, there's no question that it's a winner.
What You'll Need
- 1 pound rigatoni pasta
- 3 tablespoons olive oil
- 1 cup chopped onion
- 3 cloves garlic, minced
- 5 hot cherry peppers, cut in quarters
- 4 boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3/4 cup chicken broth
- 1/2 cup white wine
- 1 cup marinara sauce
- 3 tablespoons butter
- 1 cup Parmesan cheese
- 1/4 cup fresh basil, sliced
What to Do
- Cook pasta according to package directions; drain.
- Meanwhile, in a large deep skillet over medium heat, heat oil until hot. Cook onion, garlic, and cherry peppers 5 minutes or until tender.
- Sprinkle chicken with salt and pepper, and add to skillet; cook 6 to 8 minutes or until no longer pink. Add broth and wine and simmer 5 minutes. Stir in marinara sauce and cook 5 minutes. Add butter, Parmesan cheese, and basil, and cook 6 to 8 minutes or until thickened.
- Add pasta to skillet, mix well, and heat 5 minutes or until heated through. Serve immediately.
This recipe comes from "The Ultimate Recipes Across America Cookbook." Click here for more information!
Nutritional InformationShow More
Servings Per Recipe: 6
- Calories 661
- Calories from Fat 201
- Total Fat 22g 34 %
- Saturated Fat 8.1g 41 %
- Trans Fat 0.2g 0 %
- Protein 41g 82 %
- Cholesterol 103mg 34 %
- Sodium 1,055mg 44 %
- Total Carbohydrates 67g 22 %
- Dietary Fiber 4.0g 16 %
- Sugars 6.3g 0 %
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