Recipe: Utica Chicken Riggies
This is a pretty simple recipe, but it’s a dish that packs big flavor!
Prep Time10 mins
Cook Time1 hr 15 mins
Total Time1 hr 25 mins
Servings: 4
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 in a Jar seeded and rough chopped
- 1 cup Parmesan Cheese
- 1 lb Boneless Chicken Breast cubed
- 1 can Chicken Broth
- 15 oz Can of Tomato Sauce plain
- 1/2 pint Heavy Whipping Cream
Instructions
- Melt the stick of margarine over low in a large pan or pot, once melted, add the minced onion. If your eyes start to hurt while you’re mincing, put on a pair of sunglasses, it totally works.
- While the onions are cooking slowly (almost melting), 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, cream, tomato sauce and parmesan cheese. Whisk it all together and make sure the cheese is completely melted.
- Cover and let simmer on low heat for 1 hour. Stir occasionally. After 1 hour, uncover, and turn the heat up to medium and let simmer for another 10 minutes. Sometimes the sauce separates a bit, but it’s not big deal. Just take a whisk and bring it back together.
- Serve your Utica Chicken Riggies over 1-1.5 lbs rigatoni pasta.