Utica Chicken Riggies
From neidl32 13 years ago
- 50 mins to make
- Serves 8-10
A staple dish in the Utica - Rome area, this is a combination of recipes. Adjustments can be made about the heat of the dish and the thickness of the sauce.
Ingredients
- 4 tablespoons butter shopping list
- 2 1/2 lbs chicken breasts ( I usually use three to four chicken breasts) shopping list
- 3 oz baby portabella mushrooms, sliced shopping list
- 1 green pepper, chopped shopping list
- 1 red pepper, chopped shopping list
- 2 large garlic cloves, minced shopping list
- 2 -3 cherry peppers, chopped. Add ½ - 1 oz of the juice also. shopping list
- 1 red onion, chopped shopping list
- 3/4 cup white wine shopping list
- 1/4 cup chicken stock shopping list
- 1 1/2 cup vodka sauce shopping list
- 1/2 pint heavy cream shopping list
- 1 teaspoon smoked paprika shopping list
- 1 teaspoon cayenne pepper shopping list
- 1 teaspoon parsley shopping list
- 1 teaspoon basil (finely chopped) shopping list
- salt and black pepper shopping list
- flour to thicken sauce if necessary (preference) shopping list
- crushed red pepper flakes ( if you want it hot) shopping list
- 2 lbs rigatoni pasta, cooked and drained shopping list
How to make it
- 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 wine, stock, vodka sauce, heavy cream, and spices.
- Simmer for 20 min, stirring occasionally.
- If it is runny, add flour or let stand to thicken.
- Stir in cooked pasta and serve immediately, sprinkling each serving with shaved or shredded Parmesan cheese.
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