Chicken Riggies
- Ready In:
- 1hr 15mins
- Ingredients:
- 11
- Yields:
-
4 oz portions
- Serves:
- 4
ingredients
- 4 tablespoons margarine
- 1⁄8 cup olive oil
- 4 garlic cloves, chopped
- 1 teaspoon basil
- 2 cups chicken, diced
- 1 onion, finely chopped
- 1⁄2 cup white wine
- 1 cup chicken broth
- 1 (28 ounce) can crushed tomatoes
- 4 cherry peppers, Hot, reserve 1/4 cup cherry peppers juice
- 1 lb rigatoni pasta
directions
- Add butter and olive oil to frying pan.
- Saute garlic and onions until onions are see through.
- Add chicken and saute.
- Add wine, chicken broth, crushed tomatoes, basil and pepper juice.
- Remove stems, cut peppers and add to sauce. (I usually cut my peppers into fourths.).
- Simmer for a hour. (The longer the simmer the spicier the dish).
- Near meal time cook rigatoni based on box directions.
- Once pasta is cooked, drain and add to sauce.
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