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Chicken Riggies
This is Utica, New York's, specialty dish. Rigatoni (riggies) pasta is paired with chicken and spicy peppers in a creamy red/white sauce. Some other popular additions are mushrooms and black olives.
π Recipe adapted from AllRecipes
Bring a large pot of lightly salted water to a boil over high heat.
Add rigatoni pasta and cook until tender yet firm to the bite, 8 to 10 minutes.
Drain and keep warm.
Heat olive oil in a large skillet over medium-high heat.
Season chicken with salt and pepper, and cook in the hot oil until lightly browned on all sides, and no longer pink in the center, about 7 minutes.
Remove the chicken from the skillet and keep warm.
Stir onion, Cubanelle peppers, and garlic into the skillet.
Cook and stir until onion softens, about 4 minutes.
Add crushed tomatoes, roasted red peppers, and hot cherry peppers.
Bring to a simmer.
Stir in cooked chicken and heavy cream; simmer for 2 to 3 minutes.
Stir in cooked pasta.
Serve garnished with Parmesan cheese.
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