Chicken Riggies
Ready In: 1 hr 15 mins
Serves: 4
Yields: 4 oz portions
Ingredients
- 4 tablespoons margarine
- 1⁄8 cup olive oil
- 4 garlic cloves, chopped
- 1 teaspoon basil
- 2 cups chicken, diced
- 1 onion, finely chopped
- 1⁄2 cup white wine
- 1 cup chicken broth
- 1 (28 ounce) can crushed tomatoes
- 4 cherry peppers, Hot, reserve 1/4 cup cherry peppers juice
- 1 lb rigatoni pasta
Directions
- Add butter and olive oil to frying pan.
- Saute garlic and onions until onions are see through.
- Add chicken and saute.
- Add wine, chicken broth, crushed tomatoes, basil and pepper juice.
- Remove stems, cut peppers and add to sauce. (I usually cut my peppers into fourths.).
- Simmer for a hour. (The longer the simmer the spicier the dish).
- Near meal time cook rigatoni based on box directions.
- Once pasta is cooked, drain and add to sauce.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off