Ingredients with Measurements:
- 1 pound chicken breast, cut into bite-sized pieces
- 1 pound rigatoni pasta
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 can (28 oz) crushed tomatoes
- 1 cup heavy cream
- 1 cup chicken broth
- 1 tablespoon olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- Salt and pepper, to taste
- Parmesan cheese, for serving
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
2. Add chicken and cook until browned, about 5-7 minutes. Remove from pot and set aside.
3. In the same pot, add onion and garlic and sauté until softened, about 3-5 minutes.
4. Add red and green bell peppers and cook for another 2-3 minutes.
5. Add crushed tomatoes, chicken broth, dried basil, dried oregano, red pepper flakes, salt, and pepper. Stir to combine.
6. Add rigatoni pasta and stir to coat with the sauce.
7. Bring the mixture to a boil, then reduce heat to low and cover the pot.
8. Simmer for 15-20 minutes, or until the pasta is cooked through and the sauce has thickened.
9. Stir in heavy cream and cooked chicken. Cook for another 2-3 minutes, or until heated through.
10. Serve hot with Parmesan cheese on top.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
5. Temperature:
Medium-high heat for cooking chicken and sautéing vegetables; low heat for simmering the pasta and sauce.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 500
Fat: 17g
Carbohydrates: 56g
Protein: 32g
Sodium: 600mg
Sugar: 10g
Substitutions for ingredients:
- Chicken breast can be substituted with boneless, skinless chicken thighs.
- Rigatoni pasta can be substituted with penne or ziti.
- Crushed tomatoes can be substituted with diced tomatoes or tomato sauce.
- Heavy cream can be substituted with half-and-half or milk.
- Red and green bell peppers can be substituted with any color bell peppers or other vegetables such as zucchini or mushrooms.
Variations:
- Add cooked shrimp or sausage for a different protein option.
- Use different herbs and spices such as thyme, rosemary, or paprika for a different flavor profile.
- Add spinach or kale for added nutrition.
Tips and tricks:
- Make sure to brown the chicken well for added flavor.
- Stir the pasta occasionally while simmering to prevent it from sticking to the bottom of the pot.
- Adjust the amount of red pepper flakes to your desired level of spiciness.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop with a splash of chicken broth or water to loosen the sauce.
Presentation ideas:
Serve in a large bowl or platter with Parmesan cheese and fresh herbs on top.
Garnishes:
Fresh parsley, basil, or chives can be used as a garnish.
Pairings:
This dish pairs well with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the pasta is too dry, add more chicken broth or water to loosen the sauce.
- If the pasta is too saucy, let it simmer uncovered for a few more minutes to thicken the sauce.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Chicken riggies is a popular dish in the Utica, New York area. It is believed to have originated in the 1980s and has since become a staple in the region.
Flavor profiles:
This dish has a creamy tomato sauce with a hint of spice from the red pepper flakes. The chicken adds a savory flavor to the dish.
Serving suggestions:
Serve this dish as a main course for a family dinner or as a crowd-pleasing dish at a potluck or party.
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