Chicken Riggies

Cook time 45 m
Servings

Description

Aside from a name that's a hoot to utter, Chicken Riggies (aka Utica, New York’s pasta pride and joy) has a lot more going for it, namely that it's a spicy and a bit-sweet pleasure to eat. It’s so good, it might just become a new go-to weeknight dinner for all you non-Uticans out there.

Ingredients(15)

1 Dash of Kosher salt
453 Grams Rigatoni
2 TSP extra virgin olive oil
2 chicken boneless, skinless breasts, cut into bite size pieces
0.5 Medium onion chopped
2 Large bell peppers chopped
3 cloves garlic minced
0.5 red pepper flakes, optional
0.5 Cup dry white wine
2 TSP tomato puree or sauce
1 Dash of Freshly ground black pepper
1 Freshly grated parmesan, plus more for garnish
1 Sprinkled Fresh basil, chopped, for garnish
2 Garlic cloves
2 TSP Chili Flake

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Steps

Step 1

Bring a large pot of water to a boil and add 2 tablespoons of salt. Add pasta and cook until just al dente, between 5-7 minutes. Drain, but reserve about 1 cup of the pasta water. Set aside pasta and reserved pasta water.

Step 2

In a large heavy-bottomed pot over medium heat, add the oil and heat until shimmering. Working in batches, add chicken in 1 layer and cook until browned on all sides, about 4 to 5 minutes. Transfer chicken to a plate

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