Spicy Chicken Rigatoni (Chicken Riggies) recipe

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Ingredients

1 (16 ounce) box rigatoni pasta
3 tablespoons butter
2 tablespoons olive oil
5 cloves garlic, minced, or more to taste
1 large shallot, chopped
3 boneless chicken thighs, cut into small pieces, or more to taste
5 fresh cherry peppers, thinly sliced, or more to taste
1 (16 ounce) can tomato sauce
¼ cup dry sherry
½ cup whole milk
1 small bunch fresh basil leaves, torn

Nutrition Info

505 calories
carbohydrate: 67.9 g
cholesterol: 51.6 mg
fat: 16.7 g
fiber: 4.5 g
protein: 22.8 g
saturatedFat: 6.1 g
servingSize: -
sodium: 542.5 mg
sugar: 8.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 13 minutes. Drain.

  2. Heat butter and oil together in a large skillet over medium-high heat. Add garlic and shallot to the skillet, cook and stir until fragrant and shallots are translucent, 2 to 3 minutes. Add chicken, cook and stir until it is no longer pink and the internal temperature reads at least 165 degrees F (74 degrees C), about 5 minutes.

  3. Mix cherry peppers into chicken mixture, cook until soft, 5 to 7 minutes. Stir in tomato sauce, mix thoroughly. Lower heat to medium and simmer, 7 to 10 minutes.

  4. Pour sherry into tomato sauce mixture, simmer, stirring occasionally, about 10 minutes. Pour in milk and simmer, about 5 minutes.

  5. Remove from heat and mix in torn basil leaves. Spoon tomato sauce over pasta to serve.

Recipe Yield

6 to 8 cups

Recipe Note

A popular dish in upstate New York, where my boyfriend is from. It's a spicy chicken and tomato-based sauce ladled over fat rigatoni pasta. Not for the meek who are afraid of heat!

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