Chicken Riggies
Prep time 10mins
Cook time 20mins
Serves or Makes: 4

Recipe Card


  • 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


  • 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.