Chicken Riggies Recipe

Name: Chicken Riggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 red bell peppers; 2 tablespoons olive oil, divided; 1 pound skinless, boneless chicken breast or chicken tenders, cut into 1-inch pieces; 1 1/2 cups diced onion (about 1 large); 1 cup thinly sliced seeded Anaheim chile (1 large chile); 1/4 cup finely diced seeded bottled pickled hot cherry pepper (2 peppers); 1 (8-ounce) container cremini mushrooms, sliced; 4 garlic cloves, minced; 1/4 cup dry sherry; 1 (28-ounce) can unsalted peeled whole plum tomatoes, undrained and chopped; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1 pound uncooked rigatoni; 12 pimiento-stuffed olives, sliced (optional); 1/2 cup whipping cream; 1/2 cup (2 ounces) grated fresh Parmesan cheese

Servings: persons

2 red bell peppers
2 tablespoons olive oil, divided
1 pound skinless, boneless chicken breast or chicken tenders, cut into 1-inch pieces
1 1/2 cups diced onion (about 1 large)
1 cup thinly sliced seeded Anaheim chile (1 large chile)
1/4 cup finely diced seeded bottled pickled hot cherry pepper (2 peppers)
1 (8-ounce) container cremini mushrooms, sliced
4 garlic cloves, minced
1/4 cup dry sherry
1 (28-ounce) can unsalted peeled whole plum tomatoes, undrained and chopped
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 pound uncooked rigatoni
12 pimiento-stuffed olives, sliced (optional)
1/2 cup whipping cream
1/2 cup (2 ounces) grated fresh Parmesan cheese

1
Preheat broiler.
2
Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a heavy-duty zip-top plastic bag; seal bag. Let stand 10 minutes. Peel and cut into strips.
3
Heat a 6-quart Dutch oven over medium-high heat. Add 1 tablespoon olive oil to pan; swirl to coat. Add chicken to pan; cook 6 minutes, turning to brown on all sides. Remove chicken from pan. Add 1 tablespoon olive oil to pan. Add onion and next 4 ingredients (through garlic). Cook over medium heat 4 minutes or until vegetables are tender, stirring occasionally.
4
Add sherry to pan; cook until liquid evaporates, scraping pan to loosen browned bits. Stir in tomatoes, salt, and pepper. Bring to a boil; reduce heat and simmer, uncovered, 20 minutes, stirring occasionally. While sauce simmers, cook pasta according to package directions, omitting salt and fat; drain.
5
Add roasted bell pepper, chicken, and, if desired, olives to tomato mixture. Bring to a simmer. Stir in cream; cook 2 minutes or just until thoroughly heated, stirring occasionally. Add pasta, tossing well. Sprinkle with Parmesan cheese.

625

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 16 ingredients. The key ingredients include: 2 red bell peppers, 2 tablespoons olive oil, divided, 1 pound skinless, boneless chicken breast or chicken tenders, cut into 1-inch pieces, 1 1/2 cups diced onion (about 1 large), and more.

Yes, 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.

Chicken Riggies

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