Chicken Riggies
Chicken riggies is a creamy, spicy rigatoni dish from Utica, New York, and the town celebrates it every year at Riggiefest, a fundraiser for the YWCA of the Mohawk Valley. The sauce combines tomato, cream and Parmesan with the tang of jarred sweet and hot cherry peppers, and the recipe insists on the jarred kind because fresh peppers taste wrong here. A long, slow simmer makes the chicken tender.
Instructions
Melt the margarine in a large, deep pan over low to medium heat. Add the onion, sweet peppers, hot cherry peppers and garlic, and cook slowly until the onions turn clear.
Stir in the Parmesan, cubed chicken, chicken broth, tomato sauce, cream and olives. Mix well so the cheese melts into the liquid.
Let the sauce simmer for about an hour, until the chicken is cooked through and the flavors have blended.
Cook the rigatoni separately, then spoon the chicken and sauce over the pasta to serve. Use jarred peppers throughout, since fresh ones change the taste of the dish.
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