Adam's Chicken Riggies |
Adam's Chicken Riggies
I really enjoy finding and preparing U.S. regional dishes--Key Lime Pie from Florida, Shrimp and Grits from Charleston, City Chicken from Polish neighborhoods in the midwest, Cheesesteak Sandwiches from Philadelphia, etc.
I found this particular recipe on the Internet and it intrigued me as it appears to be a regional dish specifically associated with the Utica/Rome area of New York State. It is a spicy pasta with chicken and red and green peppers in a creamy tomato sauce dish.
I found most of the recipes for this dish to be much too spicy for me (and there are endless variations on the Net) so I played around with the recipe until I made one that suited my palate. My contribution was using premade arrabiata sauce. You can easily make this dish spicier by adding additional arrabiata sauce, or dried red pepper flakes. I like it just as it is in this recipe. This recipe will easily feed five to six people.
I found this particular recipe on the Internet and it intrigued me as it appears to be a regional dish specifically associated with the Utica/Rome area of New York State. It is a spicy pasta with chicken and red and green peppers in a creamy tomato sauce dish.
I found most of the recipes for this dish to be much too spicy for me (and there are endless variations on the Net) so I played around with the recipe until I made one that suited my palate. My contribution was using premade arrabiata sauce. You can easily make this dish spicier by adding additional arrabiata sauce, or dried red pepper flakes. I like it just as it is in this recipe. This recipe will easily feed five to six people.
MARINADE
1/2 cup dry sherry (I used 1/2 cup white grape juice and 1
teaspoon wine vinegar)
4 tablespoons olive oil, divided
3 garlic cloves, minced
1 teaspoon dried oregano
1 1/2 pounds boneless skinless chicken breasts, cubed
SAUCE:
2 tablespoons butter
1/2 medium sweet red and green pepper, chopped
1 medium onion, chopped
2 garlic cloves, minced
1 15 ounce can Italian diced tomatoes
1 1/2 cups arrabiata sauce
1/4 teaspoon salt
1/8 teaspoon pepper
1 box (16 ounces each) uncooked rigatoni
1-1/2 cups heavy whipping cream
4 ounces cream cheese, cut up
1/4 cup chopped fresh basil
1-1/2 cups grated Romano cheese
Directions
1. In a large resealable plastic bag, combine sherry, 2
tablespoons oil, garlic and oregano. Add chicken; seal bag and turn to coat.
Refrigerate 1 hour.
2. Drain chicken, discarding marinade. Heat 2 tables olive
oil in a Dutch oven over medium-high heat. Add chicken in batches; cook and
stir until no longer pink. Remove from pan.
3. In same pan, heat butter over medium-high heat. Add
peppers, onion and garlic; cook and stir until tender. Stir in diced tomatoes,
arrabiata sauce, salt and pepper; bring to a boil. Reduce heat; simmer 8-10
minutes or until slightly thickened, stirring occasionally. Add chicken; heat
through.
4. Meanwhile, in a stockpot, cook rigatoni according to
package directions. In a small saucepan, combine cream and cream cheese over
medium heat; cook and stir until blended. Add to chicken mixture; stir in
Romano cheese.
5. Drain rigatoni; return to stockpot. Add sauce to pasta;
toss to combine.
6. Plate pasta and sprinkle with fresh chopped basil.
Variations of this recipe on the Internet call for a much
spicier version—too spicy for me. If you want to easily control the spiciness
of the recipe you can add additional arrabiata sauce to taste.
If you try this recipe, I would love for you to post a comment and let me know what you think!
If you try this recipe, I would love for you to post a comment and let me know what you think!
No comments:
Post a Comment