This spicy Italian American dish comes from Utica, New York. It is delicious comfort food, consisting of chicken cooked with hot peppers in a creamy and spicy tomato sauce served over rigatoni.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Servings: 4
Ingredients
1poundriganoti
2Tablespoonsolive oil
1poundboneless chicken thighs (or breasts)
salt and pepper to taste
1green pepperchopped
12ouncesmushroomschopped
1onionchopped
2clovesgarlicminced
5hot pickled cherry pepperschopped
1teaspoonsalt
1/4teaspooncrushed red pepperoptional
28ouncecrushed tomatoes
1/2cupheavy cream
1/4cupblack olivessliced
1/4cupParmesan cheesegrated
Instructions
Bring a large pot of water to a boil over high heat while you make the chicken and sauce. Cook the rigatoni until it reaches desired doneness and keep warm until the rest of the dish is complete.
Heat the olive oil over medium heat in a skillet. Season the chicken thighs with salt and pepper, and then cook for 5 minutes, turning to brown on each side. Remove the chicken and let cook slightly.
Meanwhile, add the chopped green pepper, mushrooms and onions to the skillet and cook for 5 minutes.
Chop the chicken thighs and return to the skillet, along with the garlic and cook for 1 minute.
Add the hot pickled cherry peppers, salt, red pepper and can of crushed tomatoes. Stir to mix and cook for 5-10 minutes.
Mix in the heavy cream and cook 3-5 minutes, until the sauce thickens slightly.
Stir in the cooked and drained rigatoni and serve, garnished with sliced black olives and Parmesan cheese.