photo by Julie Bs Hive
- Ready In:
- 1⁄2 cup butter
- 1⁄2 lb pancetta, chopped
- 1 cup minced onion
- 4 boneless skinless chicken breasts
- 1⁄4 cup all-purpose flour
- 1⁄4 teaspoon salt
- 1⁄2 cup tomato sauce
- 1 ounce vodka
- 2 teaspoons Worcestershire sauce
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon crushed red pepper flakes
- 2 cups heavy whipping cream
- 1 (8 ounce) package penne pasta, cooked according to package directions, and kept warm
- 1⁄4 cup grated parmesan cheese
- In a large skillet, melt butter over medium heat. Add pancetta and onion, and cook 10 minutes, or until pancetta is crispy and onion is soft. Remove pancetta and onion from pan with slotted spoon, keeping as much butter in pan as possible; set pancetta and onion aside.
- Lightly pound chicken to 1/4-inch thickness. Cut into 2-inch pieces.
- In a shallow dish, combine flour and salt. Dredge chicken pieces in flour mixture, and cook in pan drippings over medium heat 4 to 5 minutes, or until chicken is lightly browned. Using slotted spoon, remove chicken from pan, and set aside.
- Add tomato sauce, vodka, Worcestershire sauce, salt, and red pepper flakes to pan drippings, stirring well. Cook over medium heat until bubbly.
- Stir in cream, and cook until thickened.
- Return pancetta, onion and chicken to cream mixture. Cook until heated through.
- Toss chicken cream mixture with hot cooked pasta. Serve with grated Parmesan cheese.
Questions & Replies
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This was soooo good. I had never made chicken riggies before (nor had I ever eaten them) This recipe was easy and delicious. It was somewhat salty, next time I will omit the salt that it calls for and rely on the saltiness of the panchetta. I also added 1 can of stewed tomatoes and about 1/2 pd. of sauteed mushrooms. This recipe is definately a keeper!
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<p>I live in Hilliard, Ohio and I work for a restaurant equipment and design distributor. I hated to cook when I was young and did not really have a passion for it until I married my husband 13 years ago. He's a Mikey - will eat just about anything so he is a lot of fun to cook for. It is hard to say what my favorite cookbook is. I have the standard Betty Crocker that is about 30 years old and so beat up. But it is great for the basics. I love Taste of Home and other cooking magazines such as that. I tend to spend my time reading recipes, clipping them out and then storing them in a notebook according to category to be tried at a later date. Needless to say, the notebook is overflowing with recipes that have not been tried yet!!! <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /> <br /> <br /> <br /> <br /> <br /> <br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/AMPageBanner.jpg alt= /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/participantbannerzwt5.jpg border=0 alt=Photobucket /><br /> <br /> <br /> <br /> <br /> <br />src=http://i270.photobucket.com/albums/jj81/HokiesLady65/Recipezaar%20Album/iplaytagin.jpg></p>