Chicken Riggies
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 725
- Total Fat
- 31
- Saturated Fat
- 13
- Carbohydrates
- 78
- Dietary Fiber
- 8
- Sugar
- 14
- Protein
- 36
- Cholesterol
- 118
- Sodium
- 1111
- Total: 40 min
- Active: 40 min
Ingredients
Kosher salt and freshly ground black pepper
1 pound rigatoni
4 tablespoons olive oil
1 pound boneless, skinless chicken breast, cut into 1 1/2-inch pieces
2 red bell peppers (about 13 ounces), diced
1 large yellow onion (about 11 ounces), diced
3 cloves garlic, minced
One 28-ounce can crushed tomatoes
1/2 cup sliced drained hot cherry peppers
1 tablespoon Italian seasoning
1 teaspoon hot paprika
1 cup heavy cream
1/2 cup grated Parmesan
Chopped fresh flat-leaf parsley, for garnish
Crushed red pepper flakes, optional
Directions
- Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions for al dente. Reserve 1 cup pasta water, then drain the pasta and set aside.
- Meanwhile, heat 2 tablespoons olive oil in a large heavy skillet over medium-high heat. Add the chicken, 1 1/2 teaspoons salt and a few grinds of black pepper and cook, stirring occasionally, until slightly golden on the outside but and not fully cooked through, 6 to 7 minutes. Use a slotted spoon to transfer the chicken to a bowl and set aside.
- Add the remaining 2 tablespoons olive oil to the skillet along with the bell peppers, onions, garlic, 1 teaspoon salt and a few grinds of black pepper. Cook, stirring occasionally, until the vegetables soften, 6 to 7 minutes. Stir in the crushed tomatoes, hot peppers, Italian seasoning and paprika and bring to a simmer. Reduce the heat to medium and cook, stirring occasionally, until the sauce thickens slightly, 4 to 5 minutes.
- Add the chicken and any juices from the bowl and the cream to the skillet. Cook, stirring occasionally, until the chicken is no longer pink inside, 3 to 4 minutes.
- Remove the skillet from the heat. Add the pasta and Parmesan and stir until well coated, adding a few tablespoons of pasta water at a time, if desired. Garnish with parsley and red pepper flakes if using.