Chicken Riggies
Source: combination of recipes
A regional dish from Utica, NY
1 lb rigatoni
1 1/2 lb boneless chicken breasts
2 tablespoons olive oil
2 tablespoons butter
1 large onion, sliced
1 teaspoon garlic
salt and pepper
4 ounces sliced mushrooms
opt: 1/2 cup black olives, sliced
1 large green bell peppers, sliced thin
1 large red pepper, sliced thin
opt: 1 jalapeno, sliced thin
1/4 cup dry sherry
1 teaspoon basil
1 teaspoon oregano
1 (28 ounce) can crushed tomato
1/2 cup light cream
fresh grated parmesan cheese
Put water on to boil for pasta.
Rub all sides of chicken with olive oil and salt and pepper. Saute over med-high heat, covered, 5-7 minutes per side until nice and brown and almost done. Remove to platter and cover.
In same pan, add butter and cook onion and peppers until crisp/tender. Add garlic and mushrooms, and cook until garlic is fragrant and mushrooms are tender. Season with salt, pepper, basil and oregano.
Add sherry to pan and cook until evaporated, scraping up browned bits.
Add tomatoes, cover and simmer while cooking pasta.
Add pasta to water and cook to al dente. Drain and return to pot. Dice chicken.
Remove sauce from heat, add cream, diced chicken and accumulated chicken juices.
Combine sauce and pasta
Serve with grated cheese and Italian bread.