Chicken Riggies Utica Ny Food

UTICA CHICKEN RIGGIES

Utica Chicken Riggies image

This local favorite is almost impossible to find anywhere outside a 20-mile vicinity of Utica, NY. It is a creamy, spicy chicken and pasta dish that is sure to please anyone's taste buds. Enjoy!

Provided by Adria82

Categories One Dish Meal

Time 45m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

4 tablespoons butter
2 1/2 lbs chicken breasts (I usually use three to four chicken breasts)
8 ounces baby bella mushrooms, sliced
1 green pepper, chopped
1 -2 jarred hot pepper, chopped
1 onions or 2 -3 shallots, chopped
2 cups water
2 tablespoons chicken bouillon or 2 chicken bouillon cubes
1 cup tomato sauce
1/2 pint heavy cream
1 teaspoon paprika
1 teaspoon parsley
salt and black pepper
crushed red pepper flakes (if you want it hot)
1/2 cup black olives, sliced
1 lb rigatoni pasta, cooked and drained

Steps:

In a large pot melt butter and then add chicken.
Cook chicken over medium heat just until they begin to turn white.
Add mushrooms to chicken and cook for 5 minutes.
Add peppers and onions cook 5-7 minutes (I usually season the veggies and chicken with salt and pepper at this point).
Add water, bullion, tomato sauce, heavy cream, and spices.
Bring to a boil, cover and simmer for 20 min, stirring occasionally.
Add olives and simmer for 5 minutes.
In a small bowl mix corn starch with 2-3 tbsp cold water until dissolved.
Add corn starch to sauce, stirring continuously until it thickens.
If it is very runny just let stand to thicken.
Stir in cooked pasta and serve immediately, sprinkling each serving with grated or shredded Parmesan cheese.

Nutrition Facts : Calories 651.4, Fat 33.6, SaturatedFat 15.1, Cholesterol 194.7, Sodium 405.5, Carbohydrate 47.2, Fiber 3.6, Sugar 4.2, Protein 40.1

CHICKEN RIGGIES

Chicken Riggies image

This is Utica, New York's, specialty dish. Rigatoni (riggies) pasta is paired with chicken and spicy peppers in a creamy red/white sauce. Some other popular additions are mushrooms and black olives.

Provided by Conde54

Categories Main Dish Recipes Pasta Chicken

Time 45m

Yield 6

Number Of Ingredients 12

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 613.5 calories, Carbohydrate 70.8 g, Cholesterol 91.6 mg, Fat 20.7 g, Fiber 6.5 g, Protein 38.2 g, SaturatedFat 7.8 g, Sodium 576.3 mg, Sugar 4.9 g

CHICKEN RIGGIES

Chicken Riggies image

If you are in the mood for a rich, creamy pasta dish - try this one! The flavor is so...yummy - not low cal though! Perfect with crusty bread and a good salad. Cook time includes making the noodles. Hope you enjoy!

Provided by DDW7976

Categories Chicken

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

4 boneless skinless chicken breasts, cubed
1 cup tomato sauce
1/4 cup olive oil
1/4 cup butter
5 cloves garlic, minced
8 sliced shallots
salt & pepper
1 (4 ounce) jar sweet red peppers, drained and julienned
1/4 cup sherry wine
1 1/2 cups heavy cream
1 (8 ounce) box rigatoni pasta
1 green bell pepper, chopped
1 (8 ounce) package sliced mushrooms
1 (2 1/2 ounce) can of sliced black olives
1/2 cup parmesan cheese

Steps:

In a large skillet, heat oil& butter over medium heat.
Add garlic and shallots, saute until soft.
Then add chicken, seasoning with salt& pepper;saute until lightly browned- you don't want to over cook the chicken with all the extra simmering time below.
Begin heating water for pasta.
Add peppers, olives, mushrooms and tomato sauce to skillet.
Reduce heat to low and simmer about 10 minutes (while pasta is cooking) Add sherry and simmer another 10 minutes.
Stir in cream and parmesan cheese and simmer for 10 minutes more.
Toss all with hot, cooked pasta and serve immediately.

Nutrition Facts : Calories 1045.2, Fat 69.6, SaturatedFat 33.5, Cholesterol 287.2, Sodium 937.7, Carbohydrate 61.3, Fiber 5.1, Sugar 7.1, Protein 44.4

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