Utica's Chicken Riggies

Utica's Chicken Riggies

Courtesy of Mr. Food Test Kitchen 6 Servings • 35 Min. Cook Time


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


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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