My name is Elena and I am a Chef Master. I have been cooking for more than 10 years and I have developed many delicious recipes over the years. Today I would like to share with you my recipe for Chicken Riggies. This is a classic Italian-American pasta dish that is sure to impress your family and friends. I have perfected this recipe over the years and I am excited to share it with you today.
Recipes Information
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Recipe Category: Main Dish
- Recipe Cuisine: Italian-American
- Aggregate Rating: 4.8/5
Ingredients
- 1 pound rigatoni pasta
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 can (28 ounces) crushed tomatoes
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes
Instructions
- Cook the rigatoni according to the package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chicken and cook until browned on all sides, about 5 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the onion and garlic and cook until softened, about 3 minutes. Add the red and green bell peppers and cook for another 3 minutes.
- Add the crushed tomatoes, basil, oregano, salt, black pepper, and red pepper flakes. Stir to combine and bring to a simmer.
- Add the heavy cream and Parmesan cheese and stir to combine. Simmer for 5 minutes.
- Return the chicken to the skillet and stir to combine. Add the cooked rigatoni and toss to coat.
- Serve hot with additional Parmesan cheese, if desired.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 550 |
| Total Fat | 26g |
| Saturated Fat | 12g |
| Cholesterol | 130mg |
| Sodium | 800mg |
| Total Carbohydrate | 47g |
| Dietary Fiber | 4g |
| Total Sugars | 9g |
| Protein | 31g |
Recipes FAQ
- Q: Can I use a different type of pasta?
- A: Yes, you can use any type of pasta you like. Penne or ziti would work well.
- Q: Can I use chicken thighs instead of chicken breasts?
- A: Yes, chicken thighs would work well in this recipe.
- Q: Can I use canned diced tomatoes instead of crushed tomatoes?
- A: Yes, you can use canned diced tomatoes instead of crushed tomatoes.
- Q: Can I use half-and-half instead of heavy cream?
- A: Yes, you can use half-and-half instead of heavy cream, but the sauce will be less creamy.
Recipes Tips
1. Be sure to cook the chicken until it is browned on all sides. This will ensure that it is cooked through and has a nice flavor.
2. Don't overcook the vegetables. They should be softened but still slightly crunchy.
3. If the sauce is too thick, you can add a little bit of chicken broth or pasta water to thin it out.
Enjoy this delicious Chicken Riggies recipe!
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