CHICKEN RIGGIES

 

  • Cooking Time: 60 min.
  • Servings: 8
  • Preparation Time: 30 min.

Ingredients

  • 1 box rigatoni pasta 1 lb.
  • 2 boneless chicken breasts
  • 4 boneless chicken thighs
  • 1 med. onion chopped
  • 2 italian peppers chopped
  • 6 cloves garlic - minced
  • 1 small jar roasted red peppers
  • 1 cup chicken stock
  • 1 28 oz can diced tomatoes in puree
  • 1 28 oz can tomato puree or sauce
  • 1/2 can tomato paste
  • 1/2 tsp. dried basil
  • 1/2 tsp. dried oregano
  • 1 Tbl. sugar
  • 1 cup water
  • 1/4 cup vodca
  • 1/4 cup half and half cream
  • fresh parm. cheese
  • fresh basil leaves for top of each plate - slivered

Directions

  • Cut up chicken in small pieces.
  • Fry in light olive oil in a stock pot. remove
  • Add peppers, onions and cook until softened.
  • Add garlic and cook a min until softened.
  • Add chicken back to pot.
  • Add tomatoes, puree, tomato paste, roasted peppers,
  • chicken stock, basil, oregano, and sugar.
  • Add water and cook for half hour.
  • Boil Pasta until done, drain.
  • Add vodca to sauce and let it cook out for 20 min.
  • Take off heat for 10 min, then add cream.
  • Serve with fresh basil and fresh parm. cheese on top.

Notes

Tried to copy the chicken riggies we used to eat from my husband Steve's hometown of Utica, NY.

Categories: Italian 

Author Credit: Kim DiOrio

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