Chicken Riggies Ala Vero Recipes

CHICKEN RIGGIES

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.

CHICKEN RIGGIES

Steps:

• In a large bowl or dish, combine sherry, oil, garlic and oregano. Add chicken and turn to coat. Refrigerate 1 hour., Drain chicken, discarding marinade. Heat a Dutch oven over medium-high heat. Add chicken in batches; cook and stir until no longer pink. Remove from pan., In same pan, heat butter over medium-high heat. Add peppers, onion and garlic; cook and stir until tender. Add sherry; bring to a boil. Stir in tomato puree, salt and pepper; return to a boil. Reduce heat; simmer 8-10 minutes or until slightly thickened, stirring occasionally. Add chicken; heat through., Meanwhile, in a stockpot, cook rigatoni according to package directions. In a small saucepan, combine cream and cream cheese over medium heat; cook and stir until blended. Add to chicken mixture; stir in Romano cheese., Drain rigatoni; return to stockpot. Add sauce to pasta; toss to combine.

CHICKEN RIGGIES

Steps:

• 1. In a large pot melt the butter and add chicken. Cook over medium heat until tender. Add mushrooms and cook 5 minutes. Add peppers and onions and continue cooking until soft, about 5-7 minutes. Add water, sherry, bouillon, sauce, heavy cream and spices. Bring to a boil, reduce heat, cover for 20 minutes, stirring occassionally. Add olives and simmer 5 minutes more.
• 2. In a small bowl, mix cornstarch with 2 Tablespoons water until it dissolves. Add to the sauce, stirring continuously until it thickens. When thickened, mix sauce with rigatoni together in deep bowl and serve immediately. Sprinkle with fresh grated Parmesan cheese.
• 3. Serve with a side of Utica Greens and you've got a great Upstate NY dinner!

CHICKEN RIGGIES

Steps:

• Add butter and olive oil to frying pan.
• Saute garlic and onions until onions are see through.
• Add chicken and saute.
• Add wine, chicken broth, crushed tomatoes, basil and pepper juice.
• Remove stems, cut peppers and add to sauce. (I usually cut my peppers into fourths.).
• Simmer for a hour. (The longer the simmer the spicier the dish).
• Near meal time cook rigatoni based on box directions.
• Once pasta is cooked, drain and add to sauce.

CHICKEN RIGGIES

Steps:

• In a large skillet, heat oil& butter over medium heat.
• Add garlic and shallots, saute until soft.
• Then add chicken, seasoning with salt& pepper;saute until lightly browned- you don't want to over cook the chicken with all the extra simmering time below.
• Begin heating water for pasta.
• Add peppers, olives, mushrooms and tomato sauce to skillet.
• Reduce heat to low and simmer about 10 minutes (while pasta is cooking) Add sherry and simmer another 10 minutes.
• Stir in cream and parmesan cheese and simmer for 10 minutes more.
• Toss all with hot, cooked pasta and serve immediately.

CHEF JOHN'S CHICKEN RIGGIES

Steps:

• Heat olive oil in a large saucepan over medium heat. Cook and stir sausage, mushrooms, onions, salt, and black pepper in hot oil until vegetables are softened and sausage is browned, 6 to 7 minutes.
• Stir chopped chicken to sausage mixture; cook and stir over medium-high heat until browned, about 5 minutes. Pour in wine and cook, stirring to remove any browned bits off the bottom of the pan, until most of the wine is evaporated, 2 to 3 minutes. Add tomatoes, chicken broth, and cream; simmer for 30 minutes. If needed, add water to create a thick sauce.
• Stir peppers, olives, and garlic into sauce. Continue to simmer until thickened, 15 to 20 minutes. Season with salt and pepper to taste and stir in parsley.
• Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until nearly cooked, about 11 minutes. Drain.
• Combine sauce and cooked pasta, stir in cheese, cover and set aside until pasta has absorbed the sauce, 1 to 2 minutes.