Tuesday, June 4, 2013

Sarah's Chicken Riggies

Between my husband and I, we have family all over. Florida, Tennessee, New York, California, Long Island, Pennsylvania, Maryland, Canada, Germany, France...too many places to list! My parents grew up in upstate New York and a large portion of my family members still live in that area. One in particular, my cousin Sarah, showed me this recipe last summer when we were visiting. This recipe originates from the Utica, New York area and everyone has their own little tweak or ingredient that they include. This is Sarah's Chicken Riggies....absolutely delicious and very easy to make! It makes a lot and is very filling so be prepared for leftovers!

Makes 6-8 Big Servings

4-6 boneless, skinless chicken breasts, trimmed and cubed
2 tablespoons olive oil
1 green pepper, chopped
1 onion, chopped
1 cup roasted red peppers, chopped
1/8 cup hot or mild banana peppers, cut up
1 small can sliced olives
2 teaspoons salt (I use kosher)
1/2 teaspoon black pepper
1 tablespoon onion powder
2 tablespoons garlic powder
1 cup chicken broth
12 oz heavy whipping cream
12 oz your favorite/homemade spaghetti sauce
1 16oz box rigatoni


Heat the olive oil over medium-high heat and sauté chicken, onion and green pepper. Meanwhile, cook rigatoni according to package directions. To the chicken, add roasted red peppers and banana peppers and cook until chicken is lightly browned and no longer pink in the middle. Add olives, salt, pepper, onion powder and garlic powder and stir well. Stir in chicken broth and bring to a simmer. Add red sauce and whipping cream and bring to a simmer until thickened. Add rigatoni and toss to coat, tasting and adding more seasoning if necessary. Serve with hot bread for sopping up sauce.

Super delicious meal, very easy and inexpensive. Even my pickiest eaters ate it all without picking anything out. Maybe it's because Sarah introduced them to this dish first, and she's much cooler than Mom is! :) Hope you enjoy!

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