CHICKEN RIGGIES RECIPE | ALLRECIPES
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 Chicken Pasta
Total Time 45 minutes
Prep Time 25 minutes
Cook Time 20 minutes
Yield 6 servings
Number Of Ingredients 12
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, CarbohydrateContent 70.8 g, CholesterolContent 91.6 mg, FatContent 20.7 g, FiberContent 6.5 g, ProteinContent 38.2 g, SaturatedFatContent 7.8 g, SodiumContent 576.3 mg, SugarContent 4.9 g
CHICKEN AND VEGETABLE NOODLE SOUP RECIPE: HOW TO MAKE IT
Our Deaconess Group uses this recipe when cooking for members of our congregation. It makes a huge batch, so it's ideal to freeze portions in microwave-safe containers. Then just thaw and reheat in the microwave for a filling meal. People who try this soup say it's the best they have ever tasted. —Stacey Christensen, West Valley City, Utah
Provided by Taste of Home
Categories Lunch
Total Time 03 hours 30 minutes
Prep Time 60 minutes
Cook Time 02 hours 30 minutes
Yield 64 servings (1 cup each).
Number Of Ingredients 9
Steps:
- Divide chickens and water between two stockpots. Slowly bring to a boil over low heat. Cover and simmer for 2 hours or until meat is tender, skimming the surface as foam rises. Remove chickens from broth; set aside until cool enough to handle., Add the celery, carrots, onions, chicken base and parsley to the pots; season with salt and pepper. Cover and simmer for 15-20 minutes or until vegetables are tender., Cook noodles according to package directions; drain. Stir into soup. Remove chicken meat from bones; cut into bite-size pieces. Add to soup; heat through.
Nutrition Facts : Calories 190 calories, FatContent 7g fat (2g saturated fat), CholesterolContent 48mg cholesterol, SodiumContent 837mg sodium, CarbohydrateContent 18g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 14g protein.
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