I don’t normally do blog posts like this but I thought it’d be nice for a change. This is a simple recipe for one of my favorite dinner dishes – Chicken Riggies! Having grown up in Upstate New York, Chicken Riggies were pretty much a staple everywhere. My mom got this recipe from a native Upstate New Yorker and then she changed it a little here and there. It was always a favorite at home and now it’s become a favorite in my house! Russell and I both love them! Now, people make Chicken Riggies different ways. You can adjust the recipe however you’d like! Some people add peppers and onions to theirs. Others use less of a creamy sauce and stick to just a straight tomato sauce for their Riggies. I’ve had them spicy too!
Now, I’m in no way shape or form a great cook. These are so simple though that even I can make them turn out wonderful! If you do try this recipe, let me know how they turned out in the comment box! I realize it may be tougher to make dishes like these once we get to the mission field so I’m going to thoroughly enjoy them while we can!
By the way, all my Upstate NY friends - please share how you make your Riggies!
Chicken Riggies
1 (16 oz box) Rigatoni Noodles
3-4 Boneless Skinless Chicken Breasts (I’m cheap though and only use 2)
1 pint Heavy Whipping Cream
1 (24 oz.) Hunt’s Tomato Sauce
1 (15 oz.) Ricotta Cheese
2 cups Mozzarella Cheese
Parmesan Cheese
Spices
Cook chicken with salt, pepper, and garlic to taste. Make sure it is completely cooked through and then cube it. While chicken is cooking, boil water with a pinch of salt. Add rigatoni noodles to boiling water and cook until just done. Don’t overcook!
Preheat oven to 375.
Warm sauce in large pan. When it is warmed through, slowly add in whipping cream.
NOTE: I do not use the whole pint of the heavy cream. It is not tomato-y enough for me. SO, this is a little tricky but I usually pour it in until it’s a nice, creamy tomato orange color. About ¾ of the pint normally. My suggestion would be to pour in the cream a little bit at a time, stir, and taste-test to see if the sauce is how you like it!
Once that is heated through, add in your cubed chicken and ricotta cheese. Stir and heat until it is mixed well and heated through. I usually add a few spices like onion powder, Italian seasoning, or parsley, salt, and pepper.
In a 13x9 baking dish, stir in sauce mixture with rigatoni noodles and top with the cheeses! Bake until Riggies are heated through (about 30 minutes). I usually serve Riggies with salad and some bread or rolls.
Deliciousssss!
Here are a few pictures!
The color of the sauce before the ricotta cheese is added...
The sauce is ready! Yum!
Bake at 375 for 15-30 minutes! Enjoy!
Here is my (white) Chicken Riggie recipe
ReplyDeleteChicken Riggies (white)
1 green pepper
1 red pepper
1 yellow pepper
1 orange pepper
1 lg onion
2/3 cherry peppers (to your liking for spiciness)
1 stick butter
1 quart heavy cream
1 cup parmesan cheese
1 Tbs white pepper
3 chicken breasts cubed bite size
1 lb mushrooms
black olives
cornstarch
1 lb rigatoni noodles
Cut up all peppers & onions and cook in the butter about 10 minutes. Then add heavy cream, parm cheese, & white pepper cook on medium for about 5 minutes then add chicken and cook until the chicken is done, when chicken is almost done add mushrooms. Mean while boil riggie noodles in separate pan. Black Olives are optional, I use them on top as a garnishment but some people cook them in with the chicken. The cornstarch is just to thicken up the sauce if you want or need to. When sauce and noodle are done add noodles to the sauce and mix well! I use 2, 6 quart sauce pans, one for sauce & one for noodles.
***it doesn't have to be cherry peppers...any spicy pepper will do. I just use cherry peppers.
Here is my (red) Chicken Riggies recipe
ReplyDeleteChicken Riggie (red)
4 Tbs olive oil
5 cloves minced garlic
1 cup chopped green onions
3 chicken breasts bite size
1 Tbs white pepper
2 jars sweet red peppers, drained and chopped
1 (28oz) can tomato sauce
1 quart heavy cream
1 cup parmesan cheese
1 fresh red pepper, chopped
1 lb mushrooms
1 box rigatoni noodles
In a large saucepan, heat oil add garlic and green onions, chicken, season with salt and pepper to taste and saute for 8 to 10 minutes, or until halfway cooked. Add peppers, mushrooms and stir in tomato sauce, reduce heat to low and simmer about 10 minutes. Then stir in cream and simmer for 10 minutes more. Toss all with hot, cooked pasta and serve.
Ooh, both of those recipes look delicious as well! :D I will definitely have to try them out! Thanks soo much for sharing, Jennifer! :)
ReplyDelete