Utica's Chicken Riggies
Courtesy of Mr. Food Test Kitchen
Servings: 6
Prep Time: n/a
Cook Time: 35 Min.
What you need:
* 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
What to do:
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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