I'M BACK!

Hard to believe how good this One-Pan-Pasta is. Chef recommended. We're back from a wonderful vacation in Maine, and I wanted something easy for our first dinner back home. I saw this in Martha Stewart Living magazine in 2013 and we really enjoyed it so I had to share again. Once I get the laundry done, mail opened, and vacation photos uploaded, I will share some vacation photos with you.  

INGREDIENTS

12 ounces linguine

12 ounces cherry or grape tomatoes, halved or quartered if large

1 onion, thinly sliced (about 2 cups)

4 cloves garlic, thinly sliced

1/2 teaspoon red-pepper flakes

2 sprigs basil, plus torn leaves for garnish

2 tablespoons extra-virgin olive oil, plus more for serving

Coarse salt and freshly ground pepper

4 1/2 cups water

Freshly grated Parmesan cheese, for serving

 DIRECTIONS

1. Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes. 

2.  Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with oil and Parmesan.

Chicken Riggies

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....




Chicken Riggies


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.


Add:
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. 


Bon Appetit!
Debbie