Chicken Riggies

This pasta dish from Utica, New York, known as “riggies,” combines rigatoni with tender chicken, vegetables, and a spicy creamy tomato sauce. The flavors are elevated with sautéed mushrooms, bell peppers, and the signature heat of hot pickled cherry peppers. The brine from the cherry peppers adds a tangy flavor to the dish. If you can only find sweet cherry peppers, you can enhance the heat by adding a small amount of red pepper flakes. Pecorino Romano cheese provides a savory note, but Parmesan can be substituted if desired. Nutritional information can be found following the recipe. See the Quick Prep Tip that follows the recipe.

INGREDIENTS:

• 4 (6-ounce) boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces
• 2 tablespoons jarred sliced hot cherry peppers, chopped fine, plus 2 tablespoons brine
• Salt and pepper
• 1 tablespoon olive oil
• 10 ounces white mushrooms, trimmed and quartered
• 2 red bell peppers, stemmed, seeded, and cut into 1-inch pieces
• 1 onion, cut into 1-inch pieces
• 5 garlic cloves, minced
• 1½ teaspoons dried oregano
• 1 teaspoon cornstarch
• ¾ cup half-and-half
• 1 (28-ounce) can of crushed tomatoes
• ¼ cup pitted kalamata olives, chopped
• 1 pound rigatoni
• 1-ounce Pecorino Romano cheese, grated (½ cup)

PREPARATIONS:

1. Combine chicken, 2 tablespoons water, 1 tablespoon cherry pepper brine, and ¼ teaspoon salt in a bowl, cover, and refrigerate for 30 to 60 minutes.
2. Combine 1 teaspoon oil, mushrooms, and bell peppers in a Dutch oven.
3. Cover and cook over medium-low heat, stirring often, until softened, 8 to 10 minutes.
4. Uncover, increase heat to medium, and continue to cook until well browned, 8 to 10 minutes; transfer to a bowl.
5. Add the remaining 2 teaspoons oil and onion to the now-empty pot and cook over medium heat until softened 5 to 7 minutes.
6. Stir in cherry peppers, garlic, oregano, and ¼ teaspoon pepper, and cook until fragrant, about 30 seconds.
7. Whisk cornstarch into half-and-half, then stir into the pot and bring to a simmer.
8. Add tomatoes and cook, stirring often, until the sauce is very thick, 10 to 15 minutes.
9. Stir in the cooked vegetables and chicken.
10. Turn the heat to medium-low, cover, and simmer gently, stirring often, until the chicken is cooked through 6 to 8 minutes.
11. Off heat, stir in olives and the remaining 1 tablespoon cherry pepper brine.
12. Meanwhile, bring 4 quarts of water to boil in a large pot.
13. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente.
14. Reserve ½ cup cooking water, then drain the pasta and return it to the pot.
15. Add the sauce and Pecorino and toss to combine.
16. Season with salt and pepper to taste and add reserved cooking water as needed to adjust consistency.
17. Serve.

YIELD: The recipe yields a flavorful chicken riggies pasta dish.

SPECIAL INSTRUCTIONS:

• You can adjust the amount of cherry peppers and brine according to your desired level of spiciness.
• If you can only find sweet cherry peppers, add ¼ to ½ teaspoon of red pepper flakes with the garlic to enhance the heat.
• Pecorino Romano cheese can be substituted with Parmesan if preferred.
• Reserve some cooking water from the pasta to adjust the consistency of the dish if needed.
• Garnish with additional grated Pecorino Romano cheese before serving for added flavor.

TIPS:

• Cut the chicken into uniform 1-inch pieces to ensure even cooking.
• Stir the sauce frequently to prevent it from sticking and to ensure it thickens properly.
• Adjust the amount of hot cherry peppers based on your spice preference.
• For a vegetarian version, omit the chicken and increase the quantity of vegetables.
• Add a touch of fresh basil or parsley for a pop of freshness and color.

NUTRITIONAL INFORMATION PER SERVING:

• Calories: 580
• Fat: 12g
• Saturated Fat: 4.5g
• Cholesterol: 85mg
• Carbohydrates: 75g
• Protein: 40g
• Fiber: 6g
• Sodium: 740mg

Conclusion:

In conclusion, this chicken riggies recipe offers a delicious combination of tender chicken, sautéed vegetables, and a spicy creamy tomato sauce. The fusion of flavors from the hot cherry peppers, mushrooms, and bell peppers creates a satisfyingly spicy dish. The creaminess of the half-and-half and the tanginess from the cherry pepper brine balance out the flavors perfectly. This pasta dish is a crowd-pleaser, bringing the unique flavors of Utica, New York, to your table. By following the step-by-step instructions and incorporating the provided tips, you’ll be able to create a flavorful meal that will leave everyone wanting more. Enjoy this chicken riggies pasta with a sprinkle of grated Pecorino Romano cheese on top for a touch of saltiness and serve it alongside a fresh green salad for a complete and satisfying dinner. Buon appetito!