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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 10 |
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I lived in Utica, NY where they are known for this dish, however I think this recipe surpasses the traditional. I use hot cherry peppers but alternatively you can use sweet or sweet & hot peppers. Great as leftovers. Ingredients:
4 tablespoons margarine |
1/8 cup olive oil |
4 garlic cloves, chopped |
1 teaspoon basil |
2 cups chicken, diced |
1 onion, finely chopped |
1/2 cup white wine |
1 cup chicken broth |
1 (28 ounce) can crushed tomatoes |
4 cherry peppers, hot, reserve 1/4 cup cherry peppers juice |
1 lb rigatoni pasta |
Directions:
1. Add butter and olive oil to frying pan.
2. Saute garlic and onions until onions are see through.
3. Add chicken and saute.
4. Add wine, chicken broth, crushed tomatoes, basil and pepper juice.
5. Remove stems, cut peppers and add to sauce. (I usually cut my peppers into fourths.).
6. Simmer for a hour. (The longer the simmer the spicier the dish).
7. Near meal time cook rigatoni based on box directions.
8. Once pasta is cooked, drain and add to sauce.
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