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Kickin' Chicken Riggies

A chicken and pasta dish originating in Utica, New York. This version of the dish is made with a variety of hot peppers to give it a little more kick.
Kickin' Chicken Riggies

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Servings: 4 to 6
Total Time: 35 minutes
Recipe by: Frankie


1 28-ounce can whole peeled tomatoes
3 TBSP olive oil
1 1/2 pounds boneless chicken breast, cut into bite size pieces
1/2 cup diced red onion
3 medium garlic cloves, minced
1 jalapeno pepper, chopped
1 habanero pepper, chopped
1 serrano pepper, chopped
1 red bell pepper, chopped
1 orange bell pepper, chopped
4 TBSP unsalted butter
1/2 tsp red pepper flakes
1 pound rigatoni pasta
1 cup freshly grated Parmesan cheese plus more for serving
1/4 cup heavy cream
salt and pepper


1. Place a large pot of water and 1 tsp salt on the stove over medium-high heat. This will be for your pasta later on in the recipe.

2. Pour the tomatoes and any juice from the can into a large bowl and carefully mash with a potato masher, set aside.

3. Heat the olive oil in a dutch oven or large saucepot over medium-high heat.

4. Generously season the chicken with salt and pepper and cook in the oil, stirring occasionally, until chicken is no longer pink, about 6 minutes.

5. Add the onion, garlic, and all the chopped peppers to the pot. Stir to combine and cook, stirring occasionally, about 3 minutes.

6. Stir the mashed tomatoes, butter, and red pepper flakes into the pot and bring to a slight boil.

7. Reduce heat to medium-low and simmer for 10 minutes.

8. While the sauce simmers add the pasta to your boiling water. Cook your pasta a couple minutes shy of package directions (you want the pasta with a little bit of chew to it), about 8 to 10 minutes. Drain and set aside.

9. Stir the 1 cup Parmesan into the sauce, then stir in the heavy cream, and then stir in the cooked pasta . Add salt and pepper to taste.

10. Serve topped with additional Parmesan cheese.

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