Chicken Ricky Recipes

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CHICKEN RIGGIES



Chicken Riggies image

This is Utica, New York's, specialty dish. Rigatoni (riggies) pasta is paired with chicken and spicy peppers in a creamy red/white sauce. Some other popular additions are mushrooms and black olives.

Provided by Conde54

Categories     Main Dish Recipes     Pasta     Chicken

Time 45m

Yield 6

Number Of Ingredients 12

1 (16 ounce) package rigatoni pasta
3 tablespoons extra-virgin olive oil
1 ½ pounds skinless, boneless chicken breast, cut in bite-sized pieces
salt and ground black pepper to taste
1 onion, diced
2 Cubanelle peppers, seeded and thinly sliced
3 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
3 roasted red peppers, drained and chopped
2 hot cherry peppers, seeded and minced
½ cup heavy cream
½ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil over high heat. Add rigatoni pasta and cook until tender yet firm to the bite, 8 to 10 minutes. Drain and keep warm.
  • Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, and cook in the hot oil until lightly browned on all sides, and no longer pink in the center, about 7 minutes. Remove the chicken from the skillet and keep warm.
  • Stir onion, Cubanelle peppers, and garlic into the skillet. Cook and stir until onion softens, about 4 minutes. Add crushed tomatoes, roasted red peppers, and hot cherry peppers. Bring to a simmer. Stir in cooked chicken and heavy cream; simmer for 2 to 3 minutes. Stir in cooked pasta.
  • Serve garnished with Parmesan cheese.

Nutrition Facts : Calories 613.5 calories, Carbohydrate 70.8 g, Cholesterol 91.6 mg, Fat 20.7 g, Fiber 6.5 g, Protein 38.2 g, SaturatedFat 7.8 g, Sodium 576.3 mg, Sugar 4.9 g

CHICKEN STIR FRY



Chicken Stir Fry image

Chicken, celery, red pepper, garlic, scallions, water chestnuts and bean sprouts are flavor enhanced by sesame oil, soy sauce and ginger, in this quick and easy stir fry.

Provided by Ricky & Claudia

Number Of Ingredients 11

1 chicken breast
4 stalks celery
1 red pepper
3 scallions
4 cloves garlic
1 small can water chestnuts
1 package fresh bean sprouts
1/4 cup sesame oil
½ cup chicken broth
3 tablespoons soy sauce
2 teaspoons ground ginger (OR 2 tablespoons chopped fresh ginger see notes about fresh ginger)

Steps:

  • Chop up the celery, red pepper, garlic and scallion.
  • Chop the chicken into bite sized pieces, keeping in mind they will shrink during cooking.
  • Mix up the stir fry sauce using chicken broth, soy sauce and ginger.
  • In a warmed 12 inch heavy bottomed skillet, pour enough sesame oil to cover the bottom. Add the celery and red pepper to the skillet and saute on medium high heat, stirring frequently until they start getting tender.
  • Once those ingredients have started getting tender, add the scallions and garlic to the skillet and mix them in well until they soften a bit. This will only take a minute or two.
  • Still on medium high heat, add the water chestnuts and bean sprouts and incorporate them into your vegetable mix.
  • Add any remaining sesame oil to the skillet and then add the chicken pieces. Keep everything sizzling,. Cook until the chicken is no longer pink in the middle. Check for doneness often. Do not overcook your chicken.
  • As soon as chicken is done, add the sauce mix to the skillet, letting it come to a boil. Once at the boiling point, remove from the heat. Serve over rice, pasta or noodles, or eat it just as it is without using a starch.

Nutrition Facts : Calories 274 kcal, Carbohydrate 18 g, Protein 18 g, Fat 16 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 36 mg, Sodium 972 mg, Fiber 5 g, Sugar 7 g, UnsaturatedFat 12 g, ServingSize 1 serving

UTICA CHICKEN RIGGIES



Utica Chicken Riggies image

This local favorite is almost impossible to find anywhere outside a 20-mile vicinity of Utica, NY. It is a creamy, spicy chicken and pasta dish that is sure to please anyone's taste buds. Enjoy!

Provided by Adria82

Categories     One Dish Meal

Time 45m

Yield 8 serving(s)

Number Of Ingredients 16

4 tablespoons butter
2 1/2 lbs chicken breasts (I usually use three to four chicken breasts)
8 ounces baby bella mushrooms, sliced
1 green pepper, chopped
1 -2 jarred hot pepper, chopped
1 onions or 2 -3 shallots, chopped
2 cups water
2 tablespoons chicken bouillon or 2 chicken bouillon cubes
1 cup tomato sauce
1/2 pint heavy cream
1 teaspoon paprika
1 teaspoon parsley
salt and black pepper
crushed red pepper flakes (if you want it hot)
1/2 cup black olives, sliced
1 lb rigatoni pasta, cooked and drained

Steps:

  • In a large pot melt butter and then add chicken.
  • Cook chicken over medium heat just until they begin to turn white.
  • Add mushrooms to chicken and cook for 5 minutes.
  • Add peppers and onions cook 5-7 minutes (I usually season the veggies and chicken with salt and pepper at this point).
  • Add water, bullion, tomato sauce, heavy cream, and spices.
  • Bring to a boil, cover and simmer for 20 min, stirring occasionally.
  • Add olives and simmer for 5 minutes.
  • In a small bowl mix corn starch with 2-3 tbsp cold water until dissolved.
  • Add corn starch to sauce, stirring continuously until it thickens.
  • If it is very runny just let stand to thicken.
  • Stir in cooked pasta and serve immediately, sprinkling each serving with grated or shredded Parmesan cheese.

Nutrition Facts : Calories 651.4, Fat 33.6, SaturatedFat 15.1, Cholesterol 194.7, Sodium 405.5, Carbohydrate 47.2, Fiber 3.6, Sugar 4.2, Protein 40.1

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