Buffalo Chicken Riggies
This dish is every bit as good as the original, but you get a delicious added “buffalo chicken wing” taste that adds a whole new dimension to this Central NY favorite!
Prep Time10 mins
Cook Time1 hr 15 mins
Total Time1 hr 25 mins
Servings: 5
Ingredients
- 1 stick Margarine do not use butter, this is important and one of my secrets
- 1 Onion minced
- 3 Large Cloves of Garlic minced
- 20 oz Jar of Sweet Cherry Peppers seeded and rough chopped
- 3 Hot Cherry Peppers also in a jar; seeded and rough chopped
- 1/2 cup Parmesan Cheese
- 1/2 cup Blue Cheese
- 1 lb Boneless Chicken Breast cubed
- 1 can Chicken Broth
- 8 oz Can of Tomato Sauce plain
- 1/2 cup Franks Buffalo Sauce
- 1/2 pint Heavy Whipping Cream
- 1-2 lbs Rigatoni Pasta
Instructions
- Melt the stick of margarine over low in a large pan or pot, once melted, add the minced onion. If you don’t know how to mince an onion, check out this video. You can also throw the onion in the blender or food processor until chopped up.
- While the onions are cooking slowly, seed and chop up your peppers. When the onions start to become translucent, add the peppers and minced garlic to the pan.
- Cook the peppers for 5 minutes and then turn the heat up to medium and add the chicken. Sauté until chicken starts to turn white (doesn’t need to be fully cooked). Then add the chicken broth, tomato sauce, buffalo sauce cream and parmesan and blue cheeses. Whisk it all together and make sure the cheese is completely melted.
- Cover and let simmer on medium/low heat for about an hour. Whisk occasionally to make sure the cheese is incorporated and not sticking to the bottom of the pan. After 1 hour, uncover, and turn the heat up to medium/high and let simmer for another 10 minutes (this will thicken it). Sometimes the sauce separates a bit, but it’s not big deal. Just take a whisk and bring it back together.
- Serve over 1-1.5 lbs rigatoni pasta.