Recipes / Chicken Riggies

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Chicken Riggies



  • 1 pound Boneless Chicken Breast, Cubed
  • 1 pound Rigatoni
  • 3 1/2 cups Furmano's Diced Tomatoes
  • 10 ounces Fresh Mushrooms, Sliced
  • 1 each Onion, Diced
  • 1 each Green Pepper, Diced
  • 1 each Red Pepper, Diced
  • 4 ounces Black Olives
  • 1 quart Heavy Cream
  • 4 ounces Hot Cherry Peppers, In Oil
  • 1 cup Romano Cheese, Grated
  • 1/2 cup Butter
  • 1/3 cup Olive Oil
  1. Cook rigatoni as directed on package, drain and set aside.
  2. While rigatoni is cooking, cook chicken in large frying pan in olive oil, until done. Remove from pan and set aside. In same frying pan, melt 4 tablespoons butter and saute mushrooms, fresh peppers and onion, still leaving vegetables a bit crisp.
  3. In large stock pot, over medium heat, add rigatoni, cooked chicken, sauteed vegetables, Furmano's Diced Tomatoes, heavy cream and black olives. Stir together.
  4. Add hot cherry peppers to stock pot, depending on how hot you want the riggies, either add the whole jar of peppers with half the oil, or half of the peppers with 4 tablespoons of the oil. Cook for five minutes and add the rest of the butter or margarine.
  5. When butter or margarine is melted, add romano cheese and stir until blended.