Chicken Riggies
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
This spicy and creamy chicken riggies recipe is a great way to give an extra special flavor to your regular rigatoni pasta.
Course:
Main Course
Cuisine:
Italian
Keyword:
chicken riggies
Ingredients
- 200 gr uncooked rigatoni pasta
- 1 big boneless chicken breast
- 1 small onion
- 1 small red bell pepper
- 1 hot cherry pepper
- 1 garlic minced
- ⅓ cup dry white wine or sherry
- 1 cup heavy cream
- 1 tbsp tomato paste
- 1 tbsp olive oil
- Parmesan to taste
- salt and pepper
Instructions
-
Cook the rigatoni pasta according to their package instructions.
-
Cut the chicken breast into cubes and season with salt and pepper. In a big dutch oven pour the olive oil and cook the chicken until it’s slightly golden. Pour the wine and cook for 2 minutes until the alcohol is evaporated. Remove from the dutch oven and save for later.
-
Cut the bell pepper into julienne. Cut the onion and the hot cherry pepper into tiny cubes. Toss them into the same dutch oven and cook them for a couple of minutes until the onions are transparent. Toss the garlic and cook until fragrant.
-
Toss the cooked chicken, the heavy cream, the tomato paste and simmer for 3 - 5 minutes.
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Add the cooked rigatoni and parmesan cheese to taste. Serve immediately.