This is a dish that we serve when our hungry sons join us for dinner. It is a local favorite, and I was reminded how popular it is when they offered it at a cooking presentation at the New York State Fair. There are many versions, but the main difference is some add cream to their sauce and we don't. In Central New York, this dish can be found on every Italian restaurant menu. It's a quick and easy meal, and perfect for a crowd.
My chicken riggies are drenched in a red tomato-based sauce with sweet and hot peppers. Others have a chunky tomato sauce, red and green peppers, mushroom, olives, cream and prosciutto. Some recipes are never revealed, but I am happy to share ours. I have shared this recipe with many, many people over the years.
What is a Riggie? Just read on....
1 stick butter, melted
1 medium onion, chopped
3 cloves garlic, minced
About 20 oz. of sweet peppers in the jar (sliced with seeds removed)
3 slices hot cherry pepper rings (this adds a little heat to it)
Sauté above ingredients for about 30 minutes.
1 cup Parmigiano cheese
2 lbs. boneless chicken breast, cubed
1 can chicken broth
1 can tomato sauce (15 oz)
Simmer for 20-30 more minutes.
Pour sauce over 1 1/2 boxes of cooked Rigatoni pasta. Serve with fresh Italian bread.