Utica's Chicken Riggies
Courtesy of Mr. Food Test Kitchen 6 Servings • 35 Min. Cook Time| Ingredients |
|---|
| 1 lb. rigatoni pasta |
| 3 Tbsp. olive oil |
| 1 c. chopped onion |
| 3 clove garlic, minced |
| 5 hot cherry peppers, cut in quarters |
| 4 boneless, skinless chicken breasts, cut into 1-inch cubes |
| 1/2 tsp. salt |
| 1/2 tsp. black pepper |
| 3/4 c. chicken broth |
| 1/2 c. white wine |
| 1 c. marinara sauce |
| 3 Tbsp. butter |
| 1 c. Parmesan cheese |
| 1/4 c. fresh basil, sliced |
Directions:
1. Cook pasta according to package directions; drain.
2. Meanwhile, in a large deep skillet over medium heat, heat oil until hot. Cook onion, garlic, and cherry peppers 5 minutes or until tender.
3. Sprinkle chicken with salt and pepper, and add to skillet; cook 6 to 8 minutes or until no longer pink. Add broth and wine and simmer 5 minutes. Stir in marinara sauce and cook 5 minutes. Add butter, Parmesan cheese, and basil, and cook 6 to 8 minutes or until thickened.
4. Add pasta to skillet, mix well, and heat 5 minutes or until heated through. Serve immediately.
Recipe and Image from the Mr. Food Test Kitchen
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