Tuesday, August 21, 2012

Recipe of the Week -Chicken Riggies

Chicken Riggies

This is one of the things we missed most about Central New York.  We loved to go to
Teddy's Restaurant in Rome, NY for a delicious plate of Chicken Riggies.  The recipe for Riggies
was given to us by our Pastor's daughter, Annie.  She made these for her grad party and everyone
inhaled them.  Pair them with an antipasto salad and  warm crusty Italian bread.  Yummm!
They are incredibly delicious!  

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
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 cup of sauce and ¼ cup of wine vinegar.  Add Parmesan cheese and let cook till cheese melts.  Add the cooked rigatoni. 


Have a Yummy Day.

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