Chicken Riggies

Name: Chicken Riggies
Ingredients: 1 stick margarine (not butter), melted; 1 onion, minced; 2–5 cloves garlic, minced; 1 jar (20 oz) sweet peppers, sliced and seeded; 3 sliced hot cherry peppers (jarred ones with oil); 1 cup grated Parmesan cheese; 2 lb boneless chicken breast, cubed; 1 can chicken broth; 1 can (15 oz) tomato sauce; ½ pint cream; 1 small can sliced black olives; 1–1½ lb rigatoni pasta, cooked

Chicken Riggies (recipe by P.A. Johnson) is a Utica, NY classic.

Ingredients

1 stick margarine (not butter), melted
1 onion, minced
2–5 cloves garlic, minced
1 jar (20 oz) sweet peppers, sliced and seeded
3 sliced hot cherry peppers (jarred ones with oil)
1 cup grated Parmesan cheese
2 lb boneless chicken breast, cubed
1 can chicken broth
1 can (15 oz) tomato sauce
½ pint cream
1 small can sliced black olives
1–1½ lb rigatoni pasta, cooked

Steps

Sauté onion, peppers, and garlic in the margarine slowly over low/medium heat until the onions are clear.
Add the Parmesan, chicken breast, chicken stock, tomato sauce, cream, and olives. Simmer for about an hour.
Serve over the cooked pasta.

More recipes with butter, onion, garlic, bell pepper, cherries, parmesan, chicken, broth or stock, tomato sauce, cream, olives or pasta

Adapted from “Chicken Riggies” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.