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
1/2poundriganoti
2Tablespoonsolive oil
1poundboneless chicken breastor thighs
salt and pepper to taste
1bell pepperchopped
1onionchopped
2clovesgarlicminced
5hot pickled cherry pepperschopped
1teaspoonsalt
14ouncescrushed tomatoes1 can
1cupchicken broth
1/2cupheavy cream
4Tablespoonsbutter
1/2cupParmesan cheese
additional Parmesan cheesebasil or parsley to garnish
Instructions
Heat the olive oil over medium heat in a skillet. Cut the chicken into bite sized pieces. Season the chicken with salt and pepper if desired and then cook for 5 minutes, turning to brown on each side. Remove the chicken and set it aside. The chicken won't be completely cooked, it will finish cooking in the sauce.
2 Tablespoons olive oil, 1 pound boneless chicken breast, salt and pepper to taste
Put a large pot of water on the stove and bring it to a boil over high heat while you continue to make the sauce.
Meanwhile, add the chopped bell pepper and onions to the skillet and cook for 5 minutes.
1 bell pepper, 1 onion
Retun the chicken to the skillet, along with the garlic and cook for 1 minute.
2 cloves garlic
Add the hot pickled cherry peppers, salt, broth and crushed tomatoes. Stir to mix, bring to a boil and then reduce the heat and simmer for 10 minutes.
5 hot pickled cherry peppers, 1 teaspoon salt, 1 cup chicken broth, 14 ounces crushed tomatoes
While the sauce simmers add the rigatoni to the pot of boiling water and cook for the time indicated on the package, which is usually 10-14 minutes.
1/2 pound riganoti
Reduce the heat on the sauce burner to the lowest setting. Mix in the heavy cream, butterand Parmesan cheese. Cook 3-5 minutes, until the sauce thickens slightly and the rigatoni is ready.
1/2 cup heavy cream, 4 Tablespoons butter, 1/2 cup Parmesan cheese
Drained rigatoni, stir it into the sauce and serve.
Garnished with sliced black olives, Parmesan cheese, basil or parsley, as desired.