Chicken Riggies recipe
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- 1 (16 ounce) package rigatoni pasta 3 tablespoons extra-virgin olive oil 1 ½ pounds skinless, boneless chicken breast, cut in bite-sized pieces salt and ground black pepper to taste 1 onion, diced 2 Cubanelle peppers, seeded and thinly sliced 3 cloves garlic, minced 1 (28 ounce) can crushed tomatoes 3 roasted red peppers, drained and chopped 2 hot cherry peppers, seeded and minced ½ cup heavy cream ½ cup grated Parmesan cheese
Nutrition Info
- 613.5 caloriescarbohydrate: 70.8 gcholesterol: 91.6 mgfat: 20.7 gfiber: 6.5 gprotein: 38.2 gsaturatedFat: 7.8 gservingSize: -sodium: 576.3 mgsugar: 4.9 gtransFat: : -unsaturatedFat: : -
Directions Chicken Riggies
Directions
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Bring a large pot of lightly salted water to a boil over high heat. Add rigatoni pasta and cook until tender yet firm to the bite, 8 to 10 minutes. Drain and keep warm.
Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, and cook in the hot oil until lightly browned on all sides, and no longer pink in the center, about 7 minutes. Remove the chicken from the skillet and keep warm.
Stir onion, Cubanelle peppers, and garlic into the skillet. Cook and stir until onion softens, about 4 minutes. Add crushed tomatoes, roasted red peppers, and hot cherry peppers. Bring to a simmer. Stir in cooked chicken and heavy cream, simmer for 2 to 3 minutes. Stir in cooked pasta.
Serve garnished with Parmesan cheese.