Chicken Riggies

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READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine chicken, brine, oil and 1 tsp salt in a zip lock bag and marinate for 30-60 minutes.
  • Heat 1 tbl oil and add pancetta. Cook until crisp and fat is rendered. Remove and place in medium bowl. Add bell peppers, mushrooms and 1/2 tsp salt and brown in remaining fat. Remove veggies and add to pancetta in bowl.
  • Add remaining oil and add onion and cook over medium heat until softened, about 5 minutes. Stir in cherry peppers, garlic, oregano and garlic and cook about 30 seconds. Add tomatoes and cream and 1/2 tsp pepper and bring to a boil. Reduce heat and simmer for 15 minutes until thick.
  • Stir in chicken, veggies and pancetta and simmer covered for about 8 minutes until chicken is cooked through. Add remaining cherry pepper brine.
  • Add hot cooked pasta and romano cheese and toss with the sauce. Use the cooking water, if mixture is too thick. Season with salt and pepper.
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