Chef John'S Chicken Riggies Recipe

Name: Chef John'S Chicken Riggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 4 ounces hot Italian ground sausage meat; 1 cup sliced mushrooms; 1 onion, sliced; salt and ground black pepper to taste; 1 1/2 pounds skinless, boneless chicken thighs, roughly chopped; 1/2 cup Marsala wine; 1 (28 ounce) can whole Italian plum tomatoes (such as San Marzano), crushed; 1 cup chicken broth; 1/2 cup heavy whipping cream; 1/2 cup water, or as needed; 1 1/2 cups chopped hot and sweet peppers; 1/2 cup pitted and chopped kalamata olives; 3 cloves garlic, minced; 1/4 cup chopped Italian flat leaf parsley; 1 pound rigatoni; 1/2 cup grated Parmigiano-Reggiano or Romano cheese

Servings: persons

1 tablespoon olive oil
4 ounces hot Italian ground sausage meat
1 cup sliced mushrooms
1 onion, sliced
salt and ground black pepper to taste
1 1/2 pounds skinless, boneless chicken thighs, roughly chopped
1/2 cup Marsala wine
1 (28 ounce) can whole Italian plum tomatoes (such as San Marzano), crushed
1 cup chicken broth
1/2 cup heavy whipping cream
1/2 cup water, or as needed
1 1/2 cups chopped hot and sweet peppers
1/2 cup pitted and chopped kalamata olives
3 cloves garlic, minced
1/4 cup chopped Italian flat leaf parsley
1 pound rigatoni
1/2 cup grated Parmigiano-Reggiano or Romano cheese

1
Heat olive oil in a large saucepan over medium heat. Cook and stir sausage, mushrooms, onions, salt, and black pepper in hot oil until vegetables are softened and sausage is browned, 6 to 7 minutes.
2
Stir chopped chicken to sausage mixture; cook and stir over medium-high heat until browned, about 5 minutes. Pour in wine and cook, stirring to remove any browned bits off the bottom of the pan, until most of the wine is evaporated, 2 to 3 minutes. Add tomatoes, chicken broth, and cream; simmer for 30 minutes. If needed, add water to create a thick sauce.
3
Stir peppers, olives, and garlic into sauce. Continue to simmer until thickened, 15 to 20 minutes. Season with salt and pepper to taste and stir in parsley.
4
Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until nearly cooked, about 11 minutes. Drain.
5
Combine sauce and cooked pasta, stir in cheese, cover and set aside until pasta has absorbed the sauce, 1 to 2 minutes.

657

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 tablespoon olive oil, 4 ounces hot Italian ground sausage meat, 1 cup sliced mushrooms, 1 onion, sliced, and more.

Yes, Chef John'S Chicken Riggies falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chef John'S Chicken Riggies

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