Chicken Riggies
Ingredients
The pasta
The chicken
-
2
lbs
chicken thighs, boneless skinless
-
½
teaspoon
salt
-
¼
teaspoon
black pepper
The vegetables
-
1
cup
bell peppers, chopped
-
2
tablespoons
garlic, finely chopped
-
3
pieces
cherry peppers, chopped
The sauce
-
1
cup
dry red wine
-
28
oz
crushed tomatoes
-
1
cup
heavy cream
-
½ – 1
teaspoon
table salt
-
¼
teaspoon
red pepper flakes, optional
-
¾
cup
Pecorino Romano cheese, grated
-
1
cup
reserved pasta water
The garnish
-
1
tablespoon
fresh basil, finely chopped
-
1
tablespoon
Italian parsley, finely chopped
The oil
Instructions
- Bring a large pot of salted water to boil and cook the pasta al dente according to package instructions.
- Pat the chicken thighs dry and season with salt and pepper.
- Heat olive oil in a large skillet over medium heat and cook the chicken until fully cooked, about 5-6 minutes per side.
- Remove the chicken and tent with foil to keep warm.
- Add bell peppers to the pan and sauté until soft and starting to brown, about 4-5 minutes.
- Stir in the garlic and cook until fragrant, about 1-2 minutes.
- Add the cherry peppers and cook for another minute.
- Pour in the red wine, scraping the browned bits from the bottom of the pan, and cook until reduced by half, about 2-3 minutes.
- Add the crushed tomatoes and reduce heat, letting it simmer for 5 minutes.
- Stir in the heavy cream and let the sauce simmer until it thickens.
- Cut the chicken into bite-sized pieces and add it to the sauce.
- Mix in the cooked pasta and grated cheese until well combined.
- If the sauce is too thick, add reserved pasta water as needed to reach desired consistency.
- Garnish with fresh basil and serve.
Nutrition Facts (estimated)
Servings
6
Calories
932
Total fat
50g
Total carbohydrates
72g
Total protein
41g
Sodium
734mg
Cholesterol
202mg
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