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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is Utica, New York's specialty dish. Rigatoni (riggies) pasta is paired with chicken and spicy peppers in a creamy red/white sauce. Some other popular additions are mushrooms and black olives. Ingredients:
1 (16 ounce) package rigatoni pasta |
3 tablespoons extra-virgin olive oil |
1 1/2 pounds skinless, boneless chicken breast, cut in bite-sized pieces |
salt and pepper to taste |
1 onion, diced |
3 cloves garlic, minced |
2 cubanelle pepper, seeded and thinly sliced |
3 roasted red peppers, drained and chopped |
2 hot cherry peppers, seeded and minced |
1 (28 ounce) can crushed tomatoes |
1/2 cup heavy cream |
1/2 cup grated parmesan cheese |
Directions:
1. Bring a large pot of lightly salted water to a boil over high heat. Add the rigatoni pasta, and cook until al dente, 8 to 10 minutes; drain and keep warm.
2. Heat the olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, and cook in the hot oil until lightly browned on all sides, and no longer pink in the center, about 7 minutes. Remove the chicken from the pan, and keep warm. Stir the onion, garlic, and cubanelle peppers. Cook and stir until the onion has softened, about 4 minutes. Add the roasted red peppers, hot cherry peppers, and crushed tomatoes. Bring to a simmer, then stir in the heavy cream and cooked chicken. Simmer 2 or 3 minutes, then stir in the pasta. Sprinkle with Parmesan cheese to serve.
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