From the kitchen of Melissa Morris.
Chicken riggies originated in Utica, New York and these are an excellent version of them! You can make them as hot or not as you would like just by adjusting the cherry peppers!
- 1 lb. boneless, skinless chicken cubed
- olive oil
- 4 cloves garlic minced
- l medium onion, chopped
- 1 small can tomato sauce
- ½ cup chicken broth
- 1½ tsp parsley
- 1 ½ tsp basil
- 1 green pepper chopped
- sliced mushrooms
- 6-8 cherry peppers, chopped and seeded
- 1 stick margarine or butter
- 1 lb rigatoni, cooked al dente
Cook chicken in olive oil and set aside. Saute remaining ingredients 25 mins. Add chicken and heat.
Pour over cooked rigatoni and sprinkle with grated cheese.
You might need to add a little more chicken broth if you like them creamier, I usually end up using almost a whole 15 oz. can but you can adjust it to your liking. Serve at once!