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Utica Chicken Riggies

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PREP TIME
25 min
COOKING TIME
25 min
TOTAL TIME
50 min
SERVINGS
6 servings
Dinner U.S.
Utica Chicken Riggies
Ingredients
  • 1 (16 ounce) package rigatoni pasta
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 pounds skinless, boneless chicken breast, cut in bite-sized pieces
  • salt and ground black pepper to taste
  • 1 onion, diced
  • 2 Cubanelle peppers, seeded and thinly sliced
  • 3 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 3 roasted red peppers, drained and chopped
  • 2 hot cherry peppers, seeded and minced
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
Instructions
1
Boil a large quantity of salted water in a massive vessel over extremely high heat until it reaches its maximum temperature. Introduce rigatoni pasta into the boiling water and cook for a duration of 8 to 10 minutes, or until it reaches an ideal level of tenderness yet still retains a slight firmness when bitten into. Remove the pasta from the water and maintain its warmth.
2
Heat a substantial amount of olive oil in a large cooking vessel over medium-high heat. Sprinkle chicken with salt and pepper; cook the chicken in the hot oil until it is evenly browned on all sides and no longer exhibits a pinkish hue in the center, approximately 7 minutes. Set the cooked chicken aside and keep it warm.
3
In the same cooking vessel, combine an onion, Cubanelle peppers, and garlic. Cook and stir the mixture until the onion becomes soft and palatable, roughly 4 minutes. Introduce crushed tomatoes, roasted red peppers, and hot cherry peppers into the mixture; bring it to a gentle simmer. Stir in the cooked chicken and heavy cream; allow the sauce to simmer for 2 to 3 minutes.
4
Mix in the cooked pasta, then top it with Parmesan cheese.