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Name: Chicken Riggies
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 4 tablespoon olive oil; 1/4 cup butter; 5 cloves garlic minced; 10 tablespoon minced shallot; 1.5-2 pounds Chicken breast cubed; 2 tablespoons salt and pepper and TO TASTE; 1 whole red peppers - large julienned; 28 Oz fresh crushed tomatoes; 1/2-3/4 cup dry sherry this is essential to the taste; 1/2-3/4 Cup heavy cream; 1 pound rigatoni pasta drained; 1 carton Fresh mushrooms sliced or buttons; 1 sm can olives optional; 2 Jalapeños or hot Italian peppers; 1/2 or so tsp Red pepper flakes

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INGREDIENTS

4 tablespoon olive oil
1/4 cup butter
5 cloves garlic ; minced
10 tablespoon minced shallot
1.5-2 pounds Chicken breast ; cubed
2 tablespoons salt and pepper ; and TO TASTE
1 whole red peppers - large ; julienned
28 Oz fresh crushed tomatoes
1/2-3/4 cup dry sherry ; this is essential to the taste
1/2-3/4 Cup heavy cream
1 pound rigatoni pasta ; drained
1 carton Fresh mushrooms ; sliced or buttons
1 sm can olives ; optional
2 Jalapeños or hot Italian peppers
1/2 or so tsp Red pepper flakes

Servings

INSTRUCTIONS

Cut up chicken breast into chunks and season with salt and pepper. Dip each piece in flour to get a nice dusting.

In a large hot saucepan, heat oil and melt butter over medium heat. Add chicken and sauté till about cooked....

Add garlic and shallots and saute until soft, season .

with salt and pepper to taste and saute for 8 to 10 minutes, or until

About cooked. Add sherry to pan to deglaze.

Add peppers , mushrooms, jalapeños, and olives and stir in tomato sauce, reduce heat to low and simmer

about 10 minutes. Add cream and simmer for 10 minutes more. Toss all with hot,

cooked pasta and serve.

Notes:

Sherry is a key taste of the riggies. You may want to add more after deglaze to enhance the flavor texture.

The dish is supposed to be fairly spicy, however adjustable as preferred.

NOTES

This is one of my favirote regional dishes. I learned about it as soon as I moved to Central New York. It's amazing how something so good isn't known by anyone outside of the area. I believe it is the shallots, sauteed with butter and the sherry that make this meal amazing. I recommend using your own homemade tomato sauce.

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Chicken Riggies

4 tablespoon olive oil
1/4 cup butter
5 cloves garlic minced
10 tablespoon minced shallot
1.5-2 pounds Chicken breast cubed
2 tablespoons salt and pepper and TO TASTE
1 whole red peppers - large julienned
28 Oz fresh crushed tomatoes
1/2-3/4 cup dry sherry this is essential to the taste
1/2-3/4 Cup heavy cream
1 pound rigatoni pasta drained
1 carton Fresh mushrooms sliced or buttons
1 sm can olives optional
2 Jalapeños or hot Italian peppers
1/2 or so tsp Red pepper flakes

Cut up chicken breast into chunks and season with salt and pepper.  Dip each piece in flour to get a nice dusting.

In a large hot saucepan, heat oil and melt butter over medium heat. Add chicken and sauté till about cooked....
 Add garlic and shallots and saute until soft, season .
 with salt and pepper to taste and saute for 8 to 10 minutes, or until 
 About cooked. Add sherry to pan to deglaze.

Add peppers ,  mushrooms, jalapeños,  and olives and stir in tomato sauce, reduce heat to low and simmer 
 about 10 minutes. Add cream and simmer for 10 minutes more. Toss all with hot, 
 cooked pasta and serve.

Notes:
Sherry is a key taste of the riggies. You may want to add more after deglaze to enhance the flavor texture.
The dish is supposed to be fairly spicy, however adjustable as preferred.

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Nutrition

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Serving Size: 1 Serving (222g)
Recipe Makes: 8 Servings

Calories: 358
Calories from Fat: 114 (32%)

Amt Per Serving		% DV

	Total Fat 12.7g	17 %
	Saturated Fat 4.6g	23 %
	Monounsaturated Fat 5.8g
	Polyunsanturated Fat 1.4g
Cholesterol 15.3mg		5 %
Sodium 702.6mg		24 %
Potassium 537.1mg		14 %
Total Carbohydrate 58.6g		17 %
	Dietary Fiber 9.3g	37 %
	Sugars, other 49.2g
Protein 6.9g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 358

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