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Chicken Riggies

Posted by margeslp at Recipe Goldmine Monday Jan 8th, 2007 03:40 am

This is a Utica, New York favorite!

4 tablespoons butter
2 1/2 pounds boneless, skinless chicken breasts,
    cut into bite size pieces
1 (8 ounce) package mushrooms, sliced
1 medium green bell pepper, chopped
1 medium hot pepper, chopped (optional)
1 medium onion, chopped
2 cups water
2 teaspoons chicken bouillon OR 2 cubes
1 cup tomato sauce
1/2 pint heavy cream
1 teaspoon paprika
1 teaspoon parsley
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup black olives
2 tablespoons cornstarch
1 pound rigatoni, cooked and drained

In a large pot, melt 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, bouillon, sauce, heavy cream and spices. Bring to a boil, reduce heat, cover and simmer for 20 minutes, stirring occasionally

Add olives and simmer 5 minutes more.

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 in deep bowl and serve immediately. Sprinkle with parmesan cheese.

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