Chicken Riggies

Name: Chicken Riggies (Upgraded)
Total time: 1 h 25 min
Yield: 6
Cuisine: Italian American
Ingredients: 1.5 lbs Chicken-boneless, skinless thighs; 1 tsp Salt; 1/2 tsp Black pepper; 1 tsp Italian seasoning; 3 tbsp Olive oil; 1 Onion-diced; 3 cloves Garlic-minced; 1/2 cup Dry white wine; 28 oz Crushed tomatoes; 15 oz Tomato sauce; 1 tsp Dried oregano; 1/2 tsp Dried basil; 1/4 tsp Red pepper flakes; 1 cup Heavy cream; 1 tbsp Tomato paste; 1 lb Rigatoni pasta; 1.5 cups Shredded mozzarella cheese; 3/4 cup Grated Parmesan cheese; 1/2 cup Shredded provolone cheese

⏱1h 25m

👥6

🔥700 cal

Medium

🍽️Italian American

A refined version of the classic Utica dish, featuring a richer sauce, higher-quality cheeses, and a touch of white wine.

1.5 lbs Chicken-boneless, skinless thighs

1 tsp Salt

1/2 tsp Black pepper

1 tsp Italian seasoning

3 tbsp Olive oil

See all 19 ingredients ↓

(0 reviews)

⏱1h 25m

👥6

🔥700 cal

Medium

🍽️Italian American

A refined version of the classic Utica dish, featuring a richer sauce, higher-quality cheeses, and a touch of white wine.

#Pasta #Chicken #Italian #Comfort Food

Instructions

Season Chicken with Salt, Pepper, and Italian seasoning.
In a large skillet, brown Chicken over medium-high heat. Cook until no longer pink, about 8-10 minutes. Remove from skillet and set aside.
In the same skillet, heat Olive oil over medium heat. Add Onion and cook until softened, about 5 minutes.
Add Garlic and cook for 1 minute more.
Deglaze the pan with White wine, scraping up any browned bits. Cook until the wine has almost evaporated.
Stir in Tomato paste and cook for 1 minute.
Pour in Crushed tomatoes and Tomato sauce. Stir in Oregano, Basil, and Red pepper flakes. Bring to a simmer and cook for 20 minutes, stirring occasionally.
Stir in Heavy cream and cook for 5 minutes more.
Meanwhile, cook Rigatoni pasta according to package directions.
Drain pasta and add it to the sauce. Add the cooked Chicken and toss to coat.
Stir in Mozzarella, Parmesan, and Provolone cheeses until melted and creamy.
Serve immediately.

Ingredients

1.5 lbs 680 g Chicken-boneless, skinless thighs
1 tsp 5 mL Salt
1/2 tsp 2.5 mL Black pepper
1 tsp 5 mL Italian seasoning
3 tbsp 45 mL Olive oil
1 1 medium Onion-diced
3 cloves 15 mL Garlic-minced
1/2 cup 120 mL Dry white wine
28 oz 794 g Crushed tomatoes
15 oz 425 g Tomato sauce
1 tsp 5 mL Dried oregano
1/2 tsp 2.5 mL Dried basil
1/4 tsp 1.25 mL Red pepper flakes
1 cup 240 mL Heavy cream
1 tbsp 15 mL Tomato paste
1 lb 454 g Rigatoni pasta
1.5 cups 170 g Shredded mozzarella cheese
3/4 cup 85 g Grated Parmesan cheese
1/2 cup 57 g Shredded provolone cheese

Equipment

Large skillet
Large pot
Colander

Instructions

Season Chicken with Salt, Pepper, and Italian seasoning.
In a large skillet, brown Chicken over medium-high heat. Cook until no longer pink, about 8-10 minutes. Remove from skillet and set aside.
In the same skillet, heat Olive oil over medium heat. Add Onion and cook until softened, about 5 minutes.
Add Garlic and cook for 1 minute more.
Deglaze the pan with White wine, scraping up any browned bits. Cook until the wine has almost evaporated.
Stir in Tomato paste and cook for 1 minute.
Pour in Crushed tomatoes and Tomato sauce. Stir in Oregano, Basil, and Red pepper flakes. Bring to a simmer and cook for 20 minutes, stirring occasionally.
Stir in Heavy cream and cook for 5 minutes more.
Meanwhile, cook Rigatoni pasta according to package directions.
Drain pasta and add it to the sauce. Add the cooked Chicken and toss to coat.
Stir in Mozzarella, Parmesan, and Provolone cheeses until melted and creamy.
Serve immediately.

Nutrition per serving

Calories 700

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Chicken Riggies

Chicken Riggies

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