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Chicken Riggies

From the kitchen of Vanessa.

Great chicken riggie recipe originating in the Utica area; can’t get anywhere else


  • 1 ½ lbs. chicken breast cut up in bite size pieces
  • 1 stick butter
  • 3 cloves garlic
  • 1 large onion in strips
  • 1 red yellow and orange pepper cut into strips
  • 1 pkg. mushrooms sliced
  • cherry peppers to taste
  • 1 cup parmesan cheese
  • 30 oz. tomato sauce
  • 1 14oz. can diced tomatoes
  • ½ pint heavy cream
  • 1 lb. rigatoni cooked


In a large sauce pan cook chicken, garlic, onion, peppers and mushrooms till crisp tender. Add tomatoes and cherry peppers to taste and cook till desired crispness. Lower heat and add parmesan cheese and heavy cream. Heat through but do not let boil. You can add cooked rigatoni to pot or put pasta individually in bowls and top with sauce. Top with additional parmesan cheese if desired.

Published by kar116s on