This is Utica, New York's, specialty dish. Rigatoni (riggies) pasta is paired with chicken and spicy peppers in a creamy red/white sauce. Some other popular additions are mushrooms and black olives.
Preparation Time
25 mins
Cooking Time
20 mins
Total Time
45 mins
Calories
614 Calories
Recipe Instructions
Step 1
Bring a large pot of lightly salted water to a boil over high heat. Add rigatoni pasta and cook until tender yet firm to the bite, 8 to 10 minutes. Drain and keep warm.
Step 2
Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, and cook in the hot oil until lightly browned on all sides, and no longer pink in the center, about 7 minutes. Remove the chicken from the skillet and keep warm.
Step 3
Stir onion, Cubanelle peppers, and garlic into the skillet. Cook and stir until onion softens, about 4 minutes. Add crushed tomatoes, roasted red peppers, and hot cherry peppers. Bring to a simmer. Stir in cooked chicken and heavy cream; simmer for 2 to 3 minutes. Stir in cooked pasta.
Step 4
Serve garnished with Parmesan cheese.
Ingredients
½ cup heavy cream
½ cup grated Parmesan cheese
3 cloves garlic, minced
salt and ground black pepper to taste
1 onion, diced
1 (28 ounce) can crushed tomatoes
1 (16 ounce) package rigatoni pasta
3 tablespoons extra-virgin olive oil
1 ½ pounds skinless, boneless chicken breast, cut in bite-sized pieces
