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Chicken Riggies and 'Scarole with Soul (Rachael Ray) Recipe

Chicken Riggies and 'Scarole with Soul (Rachael Ray) Recipe

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Chicken Riggies and 'Scarole with Soul (Rachael Ray)

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in western new york state the italian american community has a specialty - chicken riggies. it is a dish made in many versions but they all have chicken and rigatoni in common tossed with sweet and hot peppers and tomato sauce. here's my chicken riggies. it's my mom and my hubby's new favorite meal. spicy escarole makes a perfect partner to this dish.
salt
1 lb rigatoni
3/4 lb chicken tenders , 1 package
3/4 lb boneless, skinless chicken thighs , 1 package
black pepper
6 tbsp extra-virgin olive oil, divided
1 large onion, chopped
7 to 8 cloves garlic, grated or finely chopped, divided
2 large or 3 small cubanelle peppers, seeded, chopped
3 roasted red peppers, chopped
6 hot cherry peppers pickled in jar, in italian section of grocery stores
1 (28-oz) can crushed tomatoes
1/3 to 1/2 cup cream , eyeball it
1/2 cup grated romano or parmigiano reggiano, plus more to pass at table
1/3 lb thick cut capocolo hot ham, chopped
2 heads escarole, coarsely chopped
1 cup chicken stock
1/2 cup basil, about 10 leaves, thinly sliced
4 pieces crusty bread

Directions:

Bring a pot of water to a boil for riggies . Salt water and cook pasta to al dente. Heads up: you will need to reserve cup of cooking water just before you drain the pasta.
Trim up the thighs and chop all the chicken into bite size pieces. Season the chicken with salt and pepper.
Heat 3 tablespoons extra-virgin olive oil in a large high sided skillet over medium-high to high heat.
Add chicken to hot pan and brown all over, 7 to 8 minutes then remove. Add onions, 3 to 4 cloves of garlic, cubanelle peppers then season with salt and pepper and cook 6 to 7 minutes to soften then add roasted red peppers. Cut tops off the hot peppers and scoop out the seeds with a teaspoon then chop the hot peppers and add them to the skillet. Stir in tomatoes and add chicken back to the sauce. Bring sauce to a bubble then stir in some starchy cooking water from the pasta - about a cup, then add the cream, twice around the pan, about 1/3 to 1/2 cup. Reduce heat to lowest setting and simmer a couple of minutes. Add pasta and 1/2 cup cheese and toss to combine.
While the chicken and peppers are cooking, heat 3 tablespoons extra-virgin olive oil in large skillet over medium-high heat. Add chopped ham and cook 2 minutes, add reserved pasta water and garlic and reduce heat a bit. Add greens and wilt down, 2 minutes. Season the greens with salt and pepper, add stock. Simmer greens 5 to 6 minutes and serve.
Top the pasta with shredded basil. Pass cheese to top both pasta and greens and serve with crusty bread.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1280.58 Kcal (5362 kJ)
Calories from fat	794.17 Kcal
		% Daily Value*
Total Fat	88.24g	136%
Cholesterol	157.81mg	53%
Sodium	2463.94mg	103%
Potassium	1096.78mg	23%
Total Carbs	80.72g	27%
Sugars	9.42g	38%
Dietary Fiber	9.31g	37%
Protein	45.33g	91%
Vitamin C	99.7mg	166%
Iron	25.3mg	141%
Calcium	663.8mg	66%

Amount Per 100 g
Calories	146.61 Kcal (614 kJ)
Calories from fat	90.92 Kcal
		% Daily Value*
Total Fat	10.1g	136%
Cholesterol	18.07mg	53%
Sodium	282.09mg	103%
Potassium	125.57mg	23%
Total Carbs	9.24g	27%
Sugars	1.08g	38%
Dietary Fiber	1.07g	37%
Protein	5.19g	91%
Vitamin C	11.4mg	166%
Iron	2.9mg	141%
Calcium	76mg	66%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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