Utica's Chicken Riggies
Courtesy of Mr. Food Test Kitchen
Servings: 6
Prep Time: n/a Cook Time: 35 Min. What you need:
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+ 1 lb. rigatoni pasta
+ 3 Tbsp. olive oil + 1 c. chopped onion + 3 clove garlic, minced + 5 hot cherry peppers, cut in quarters + 4 boneless, skinless chicken breasts, cut into 1-inch cubes + 1/2 tsp. salt + 1/2 tsp. black pepper + 3/4 c. chicken broth + 1/2 c. white wine + 1 c. marinara sauce + 3 Tbsp. butter + 1 c. Parmesan cheese + 1/4 c. fresh basil, sliced What to do:
1. Cook pasta according to package directions; drain.
2. Meanwhile, in a large deep skillet over medium heat, heat oil until hot. Cook onion, garlic, and cherry peppers 5 minutes or until tender. 3. Sprinkle chicken with salt and pepper, and add to skillet; cook 6 to 8 minutes or until no longer pink. Add broth and wine and simmer 5 minutes. Stir in marinara sauce and cook 5 minutes. Add butter, Parmesan cheese, and basil, and cook 6 to 8 minutes or until thickened. 4. Add pasta to skillet, mix well, and heat 5 minutes or until heated through. Serve immediately. Recipe and Image from the Mr. Food Test Kitchen © 2018 Ginsburg Enterprises Incorporated. All rights reserved. For more great recipe ideas, visit mrfood.com. |