how do you make chicken riggies?

Question

its a very popular italian dish, in central new york. my nephew jimmy is a chef at turning stones casino, and he made it to share with our xmas dinner. i'd love to find variations to this yummy dish.

Answer 1

Chicken Riggies


1 pound box of Rigatoni pasta
4 tbsp of butter
1.5 pounds of boneless, skinless chicken breast
onion, diced(use to your taste, more or less)
green and red pepper cut into strips
1 cup Marinara Sauce(or spaghetti sauce)
2 cups chicken broth
1/4 tsp salt and black pepper
1/2 pint of heavy cream(may substitute evaporated milk for less fattening but heavy cream is the best!!)

hot cherry peppers, diced(use to your taste)
black olives cut in quarters
1&1/2 tbsp of cornstarch
1&1/2 tbsp of water

Brown chicken in butter in large frying pan. Add onions and peppers, cook for 5-7 min until soft. add hot cherry peppers and olives. Cook another 4-5 min. Add cup of marinara sauce, chicken broth, and heavy cream, salt, pepper,(may also add garlic powder, onion salt, adobo seasoning) and bring to boil. Lower heat and simmer for 20 min. In a small bowl, add cornstarch and water and mix until dissolved. stir it into the chicken mixture and stir until sauce thickens. Add to cooked Rigatoni and serve. Enjoy!

Answer 2

Here's one !

4 tablespoons olive oil
1/4 cup butter
5 cloves garlic, minced
10 tablespoons minced shallot
2 pounds skinless, boneless chicken breast meat - cubed
salt and pepper to taste
1 (4 ounce) jar sweet red peppers, drained and julienned
1/2 cup fresh tomato sauce
1/4 cup dry sherry
1 pint heavy cream
1 (8 ounce) package uncooked rigatoni pasta


DIRECTIONS:
In a large saucepan, heat oil and melt butter over medium heat. Add garlic and shallots and saute until soft, then add chicken, season with salt and pepper to taste and saute for 8 to 10 minutes, or until halfway cooked.
Add peppers and stir in tomato sauce, reduce heat to low and simmer about 10 minutes. Add sherry and simmer for another 10 minutes, then stir in cream and simmer for 10 minutes more. Toss all with hot, cooked pasta and serve.

Answer 3

I've never tried it there. The restaurant I work at has it though, and it's awesome! I'm not a chef, just a plain 'ol server. I'll have to try it! Which restaurant does he work at?