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nameUtica Chicken Riggies
descriptionA Western New York staple that you never knew you needed.
urlhttps://12tomatoes.com/utica-chicken-riggies
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Ingredients
  • 1 lb rigatoni pasta
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 chicken breast, cut into small pieces
  • 1 small onion, diced
  • 1 green bell pepper, diced
  • 2 cloves garlic, minced
  • 1 tablespoon red pepper flakes
  • 2 teaspoons Italian seasoning
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1 to 2 tablespoons chipotle pepper in adobo sauce, pepper cut up
  • 1 16 oz can tomato sauce or puree
  • 1/2 cup heavy cream
  • 1/2 cup parmesan cheese
  • Kosher salt and fresh cracked black pepper to taste
Preparation
  1. Cook pasta in salted water until slightly under al dente, reserve some of the pasta, strain the pasta, and set aside.
  2. In a large saucepan, heat up olive oil and butter. Once butter is melted, add pieces of chicken. Season with salt and pepper. Cook on a medium-high heat until the outside is golden brown, about 3 minutes each side. The inside will not be cooked through, but the chicken will be cooked later on. Remove from the pan.
  3. Saute onion and bell pepper until softened, about 5 to 6 minutes. Add in garlic until fragrant, about 1 minute.
  4. Add red pepper flakes, Italian seasoning, cumin, and cayenne pepper, and stir spices in oil to bloom the flavors.
  5. Add chopped chipotle peppers, tomato sauce, heavy cream, chicken, and cooked rigatoni. If the sauce looks too thick, add a splash or two of pasta water.
  6. Bring to a simmer, cooking until chicken is cooked through, 7 to 9 minutes. Off the heat, stir in the cheese, season with more salt and pepper, and serve immediately.
A Western New York staple that you never knew you needed.
Course: Dinner
Allergen(s): Poultry, Milk, Gluten, Poultry, Milk, Gluten

Recipe adapted from Food Network

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Utica Chicken Riggies

This Central New York classic is simple and easy to make

Utica Chicken Riggies

3 from 2 votes
Cuisine: American
Servings: Serves 4
Author: Victoria Brittain
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 1 lb rigatoni pasta
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 chicken breast, cut into small pieces
  • 1 small onion, diced
  • 1 green bell pepper, diced
  • 2 cloves garlic, minced
  • 1 tablespoon red pepper flakes
  • 2 teaspoons Italian seasoning
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1 to 2 tablespoons chipotle pepper in adobo sauce, pepper cut up
  • 1 16 oz can tomato sauce or puree
  • 1/2 cup heavy cream
  • 1/2 cup parmesan cheese
  • Kosher salt and fresh cracked black pepper to taste

Preparation

  1. Cook pasta in salted water until slightly under al dente, reserve some of the pasta, strain the pasta, and set aside.
  2. In a large saucepan, heat up olive oil and butter. Once butter is melted, add pieces of chicken. Season with salt and pepper. Cook on a medium-high heat until the outside is golden brown, about 3 minutes each side. The inside will not be cooked through, but the chicken will be cooked later on. Remove from the pan.
  3. Saute onion and bell pepper until softened, about 5 to 6 minutes. Add in garlic until fragrant, about 1 minute.
  4. Add red pepper flakes, Italian seasoning, cumin, and cayenne pepper, and stir spices in oil to bloom the flavors.
  5. Add chopped chipotle peppers, tomato sauce, heavy cream, chicken, and cooked rigatoni. If the sauce looks too thick, add a splash or two of pasta water.
  6. Bring to a simmer, cooking until chicken is cooked through, 7 to 9 minutes. Off the heat, stir in the cheese, season with more salt and pepper, and serve immediately.