Friday, September 9, 2011

Foody Friday - Chicken Riggies

Chicken Riggies

1 lb. of Chicken Breast, boneless   
2 pints heavy cream
2 bell peppers                    
½ c. butter or margarine
2 small cans mushrooms   
¼ c. tomato sauce
4-5 cherry peppers  
1 c. parmesan cheese
1 bay leaf
¼ c. wine vinegar     
1 lb. rigatoni, cooked
¼ c. olive oil      
4 cloves of garlic         

Brown garlic in frying pan with olive oil.  Add chicken breast, cut into small pieces and cook on medium heat until chicken is cooked.  Add mushrooms, cherry and bell peppers, cut into pieces.  Add bay leaves and salt and pepper for taste.  Let simmer for 30 minutes on low heat.  Add 2 pints of heavy cream, 1 stick of butter melted, ¼ c. of sauce and ¼ c. of wine vinegar.  Add Parmesan cheese and let cook till cheese melts.  Add the cooked rigatoni. 

This recipe was given to me by a friend in Rome, N.Y.  It seems to be a Central New York type of Italian dish.  I have never seen Chicken Riggies anywhere but in Rome and Utica, N.Y.  They are a popular menu item in many restaurants there.  This is a great recipe and as tasty as any you will find in a Central New York restaurant.  As my dear italian friend, Angie, would say, "Mangia!"

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Have a Blessed Day,
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