Chicken Riggies is a delicious pasta dish that combines the juicy flavors of chicken with tomato sauce, sherry, cream, garlic, shallots, and sweet peppers. Loaded with veggies and served over rigatoni pasta which augments the flavors, this dish is easily a favorite of many.
This is an Italian-American dish from New York’s Utica-Rome area. The delicacy has several variants and usually combines chicken, peppers, rigatoni, and cream together with sauce. It is one dish which can be rustled up in a few minutes if you have all the ingredients handy.
Health Benefits
Chicken breast meat is believed to pack in lots of proteins. It is low in fat and sodium content. They are also low-carb foods and can be added to a variety of dishes thanks to their versatility.
Shallots are rich in flavonoids which are antioxidants that are also found in fruits and vegetables. Flavonoids in shallots help reduce the risk of cancer, diabetes, and heart disease.
Pasta, especially whole wheat pasta can provide you with nearly one-fourth of your daily fiber requirements per cup.
Ingredients
cup butter: 1/4
tbsp olive oil: 4
garlic cloves — finely chopped: 5
tbsp shallot — minced: 10
lb boneless and skinless chicken breast — cubed: 2
cup tomato sauce — freshly prepared: 1/2
oz sweet red pepper — drained, julienned: 4
pt heavy cream: 1
cup dry sherry: 1/4
oz rigatoni pasta — uncooked: 8
salt
pepper
How To Make Chicken Riggies
- Heat the oil in a saucepan and melt the butter. Keep the flame on medium heat. Add the shallots and garlic. Sauté them until they are soft.
- Add the chicken. Sprinkle pepper and salt and sauté again for about 10 minutes until cooked halfway through.
- Add the peppers and tomato sauce while stirring. Lower the heat and simmer. After 10 minutes, add the sherry. Simmer for 10 more minutes and add cream while stirring.
- Simmer for 10 minutes and pour over steaming hot cooked pasta. Serve hot.
Trivia
- Did you know Chicken Riggies, also called Utica riggies, are a type of Italian-American pasta which is native to New York state’s Utica-Rome region?
- Interestingly, numerous Utica chefs have come to claim the dish, thanks to its immense popularity, but it is yet unclear how the dish actually originated.