Prep 15 mins
Cook 30 mins
This local favorite is almost impossible to find anywhere outside a 20-mile vicinity of Utica, NY. It is a creamy, spicy chicken and pasta dish that is sure to please anyone's taste buds. Enjoy!
- 4 tablespoons butter
- 2 1⁄2 lbs chicken breasts (I usually use three to four chicken breasts)
- 8 ounces baby bella mushrooms, sliced
- 1 green pepper, chopped
- 1 -2 jarred hot pepper, chopped
- 1 onions or 2 -3 shallots, chopped
- 2 cups water
- 2 tablespoons chicken bouillon or 2 chicken bouillon cubes
- 1 cup tomato sauce
- 1⁄2 pint heavy cream
- 1 teaspoon paprika
- 1 teaspoon parsley
- salt and black pepper
- crushed red pepper flakes (if you want it hot)
- 1⁄2 cup black olives, sliced
- 1 lb rigatoni pasta, cooked and drained
- In a large pot melt butter and then add chicken.
- Cook chicken over medium heat just until they begin to turn white.
- Add mushrooms to chicken and cook for 5 minutes.
- Add peppers and onions cook 5-7 minutes (I usually season the veggies and chicken with salt and pepper at this point).
- Add water, bullion, tomato sauce, heavy cream, and spices.
- Bring to a boil, cover and simmer for 20 min, stirring occasionally.
- Add olives and simmer for 5 minutes.
- In a small bowl mix corn starch with 2-3 tbsp cold water until dissolved.
- Add corn starch to sauce, stirring continuously until it thickens.
- If it is very runny just let stand to thicken.
- Stir in cooked pasta and serve immediately, sprinkling each serving with grated or shredded Parmesan cheese.
We loved this! Creamy, robust and satisfying, with very good flavour, I made as directed, except that I used a 410 gr can of chopped tomatoes rather than tomato sauce. I didn't use the corn starch, i felt that the sauce had good texture, and was perfect once the pasta was added. An extremely good and tasty pasta for those cool evenings!
Did you notice there is NO cornstarch in the ingredient list? Don't bother with it, you don't need it. It is ***essential** you salt your pasta water before cooking, or this dish will be too bland. How much salt to add to the water? The water should be as salty as ocean water. This recipe is PERFECT. You can leave out the olives if you wish and it's still amazing.
I made this last night, mostly for my husband who grew up in Oneida County, and it was delicious! We own a house in Rome, NY and have had riggies on many occasions while we're up there. We are military though and can't just run out and get riggies in Kentucky! :)
This recipe tasted like the "real" riggies you get at Teddy's in Rome. So yummy! I think I put a little too much red pepper flakes in ours though because it was too spicy for the kids (I used 1 tsp).