Chicken Riggies
5
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Prep time 10mins
Cook time 20mins
Serves or Makes: 4
Recipe Card
ingredients
- 1/2 pound rigatoni
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken thighs, diced
- 1/2 teaspoon dried Italian seasoning
- 1 red bell pepper, sliced
- 1 onion, diced
- 3 garlic cloves, minced
- 1/4 cup pickled cherry peppers + 2 tablespoons brine, divided
- 1/4 cup white wine, optional*
- 1 (14.5 oz can) Muir Glen Fire Roasted Crushed Tomatoes
- 1/2 cup heavy cream
- 1/4 cup fresh basil, chopped
- 1/4 cup grated parmesan cheese
Method
Step 1
Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain and set aside.
Step 2
While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4-5 minutes, until browned and nearly cooked through.
Step 3
Add the bell pepper, onions, garlic, and cherry peppers. Cook, stirring occasionally, for 3-4 minutes, or until softened.
Step 4
If desired, deglaze the pan with wine.
Step 5
Stir in the crushed tomatoes, heavy cream, and reserved pepper brine. Reduce heat to low and simmer for 5-10 minutes, or until slightly reduced and heated through.
Step 6
Add the cooked pasta to the sauce; stir in the basil and grated cheese.