Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 pound rigatoni pasta
- 1 tablespoon olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup chicken broth
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon red pepper flakes
- 1/2 cup heavy cream
- Salt and pepper, to taste
- Parmesan cheese, grated, for serving
- Fresh parsley, chopped, for garnish
Special equipment needed:
- Pressure cooker
Step-by-step instructions:
1. Turn on the pressure cooker and set it to sauté mode. Add the olive oil and let it heat up.
2. Add the diced onion and minced garlic to the pressure cooker and sauté until the onion is translucent.
3. Add the bite-sized chicken pieces to the pressure cooker and sauté until they are browned on all sides.
4. Add the diced red and green bell peppers to the pressure cooker and sauté for a few minutes until they are slightly softened.
5. Add the chicken broth, crushed tomatoes, dried basil, dried oregano, paprika, and red pepper flakes to the pressure cooker. Stir to combine.
6. Close the pressure cooker lid and set it to high pressure for 5 minutes.
7. Once the pressure cooker has finished cooking, release the pressure manually.
8. Open the pressure cooker lid and stir in the heavy cream. Season with salt and pepper to taste.
9. Cook the rigatoni pasta according to package instructions.
10. Serve the chicken riggies over the cooked rigatoni pasta. Top with grated Parmesan cheese and chopped fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 5 minutes
Temperature:
High pressure
Serving size:
4-6 servings
Nutritional information:
Calories: 490
Fat: 14g
Carbohydrates: 58g
Protein: 35g
Sodium: 800mg
Sugar: 10g
Fiber: 6g
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- Rigatoni pasta can be substituted with any other type of pasta.
- Chicken broth can be substituted with vegetable broth.
- Heavy cream can be substituted with half-and-half or milk.
Variations:
- Add sliced mushrooms to the pressure cooker along with the bell peppers.
- Use diced tomatoes instead of crushed tomatoes for a chunkier sauce.
- Add cooked shrimp to the pressure cooker along with the chicken for a seafood twist.
Tips and tricks:
- Make sure to brown the chicken pieces well before pressure cooking to ensure they are cooked through.
- Use a wooden spoon to scrape any browned bits from the bottom of the pressure cooker before adding the chicken broth to prevent burning.
- For a spicier dish, increase the amount of red pepper flakes or add a diced jalapeño pepper.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken riggies in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the chicken riggies in a large pasta bowl or individual pasta bowls.
Garnishes:
Top with grated Parmesan cheese and chopped fresh parsley.
Pairings:
Serve with garlic bread and a green salad.
Suggested side dishes:
Garlic bread and a green salad.
Troubleshooting advice:
- If the pressure cooker lid won't close, make sure the sealing ring is properly seated and the pressure release valve is closed.
- If the chicken is not cooked through after pressure cooking, return it to the pressure cooker and cook for an additional 1-2 minutes.
Food safety advice:
Make sure to follow the manufacturer's instructions for your pressure cooker and release the pressure manually to avoid injury.
Food history:
Chicken riggies is a popular dish in Utica, New York, where it is often served at Italian-American restaurants.
Flavor profiles:
Savory, slightly spicy, creamy.
Serving suggestions:
Serve hot with garlic bread and a green salad.
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