CHICKEN RIGGIES Recipe
While the chicken is cooking, Lorrie usually takes a bigger pan and adds the other ingredients then when the chicken is done, scrape it all,chicken and butter, onions into the big pan. That way there is more room. These are a big hit. A friend of Lorrie’s used to work at McGill’s and gave her the recipe. You can use more hot peppers for hotter riggies or less. Always use the fresh hot peppers not the ones in a jar.
| Tags: |
Ingredients
- 4 TBS butter
- 2 1/2 lbs boneless, skinless chicken breasts cut into bite size pieces
- 8 oz pkg. of mushrooms, sliced
- 1 medium green pepper, chopped
- 1 medium hot pepper, chopped (optional)
- 1 medium onion, chopped
- 2 cups water
- 2 tsp chicken bouillon OR 2 cubes
- 1 cup tomato sauce
- 1/2 pint heavy cream
- 1 tsp paprika
- 1 tsp parsley
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 cup black olives
- 2 TBS cornstarch
- 1 lb rigatoni, cooked and drained
- Parmesan cheese
Directions
- n a large pot, melt butter and add chicken. Cook over medium heat until tender. Add mushrooms and cook 5 minutes. Add peppers and onions and continue cooking until soft, about 5- 7 minutes. Add water, bouillon, sauce, heavy cream, and spices. Bring to a boil, reduce heat, cover and simmer for 20 minutes, stirring occasionally. Add olives and simmer 5 minutes more.
- In a small bowl, mix cornstarch with 2 TBS pasta water until it dissolves. Add to the sauce, stirring continuously until it thickens. When thickened, mix sauce with rigatoni together in deep bowl and serve immediately. Sprinkle with Parmesan cheese.
Adding to Planner
