Wicked Chicken Riggies Recipe

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Ingredients:

Serving

1/2 can chipotle pepper in adobe sauce
10 serrano chiles, stemmed , rough chop
3/4 cup hot pepper oil
3/4 cup olive oil plus 3 to 4 tbsp
1 red onion, small dice
2 tbsp finely minced fresh garlic
1 tbsp dry basil
1 tbsp dry oregano
2 tsp kosher salt, plus more for sprinkling
1 tsp black pepper, plus more for sprinkling
2 tsp cayenne pepper
2 tsp red pepper flakes
1 green bell pepper, small dice
1 red bell pepper, small dice
1 yellow bell pepper, small dice
8 cups favorite tomato sauce
6 cups heavy cream
2 cups grated romano
1/4 cup sugar
1 to 1 1/2 lb dried rigatoni noodles
2 lb chicken breast , cut into strips
shredded locatelli cheese
4 scallions, fine dice (retain for final garnish)

Directions:

For the hot sauce: In a blender, carefully blenderize the chipotle peppers, serrano chiles and pepper oil. This stuff is hot! Be careful with splatter! Reserve.
For the chicken: In a large braiser or saucepot, warm 3/4 cup of the olive oil over medium heat for 2 to 3 minutes. Add the onions, garlic, basil, oregano, salt, black pepper, cayenne and red pepper flakes. Stir well and cook until the onions are translucent.
Stir the fresh chopped bell peppers into the onion mixture. Stir to coat. Add the reserved hot sauce. Continue cooking for 2 to 3 minutes, stirring occasionally. Add the tomato sauce, heavy cream, Romano and sugar. Whisk well!
Lower the heat until the sauce slightly bubbles, and stir well. Turn the heat to low or off while sauteing the chicken strips and cooking the rigatoni noodles.
When the sauce is nearing doneness, cook the rigatoni noodles according to package directions. I like to pre-cook my pasta for sauteed pasta dishes such as this. Pre-cooking rigatoni to near doneness, straining and holding at room temperature, or completely chilling down if holding for several hours or more and then dunking in hot, boiling water prior to sauteing works well.
For the chicken saute, heat a large saute pan with the remaining olive oil. First, sprinkle the chicken strips with 1 teaspoon salt (more or less), and add to the hot olive oil, one layer at a time. Do not overcrowd the pan. Cook in batches if necessary. Add a dash of black pepper if desired. Flip and shake the chicken pieces around in the hot pan to sear all sides. Cook until opaque and lightly brown, about 4 minutes. Set aside.
Toss the tomato sauce and chicken in a large bowl in half-batches, or altogether. Pour onto a serving platter or individual pasta bowls. Garnish with locatelli cheese and reserved fresh scallions.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1975.77 Kcal (8272 kJ)
Calories from fat	931.04 Kcal
		% Daily Value*
Total Fat	103.45g	159%
Cholesterol	308.4mg	103%
Sodium	7720.26mg	322%
Potassium	1621.53mg	35%
Total Carbs	196.53g	66%
Sugars	45.15g	181%
Dietary Fiber	14.35g	57%
Protein	68.71g	137%
Vitamin C	90mg	150%
Vitamin A	2.7mg	89%
Iron	35.3mg	196%
Calcium	1052.3mg	105%

Amount Per 100 g
Calories	213.42 Kcal (894 kJ)
Calories from fat	100.57 Kcal
		% Daily Value*
Total Fat	11.17g	159%
Cholesterol	33.31mg	103%
Sodium	833.94mg	322%
Potassium	175.16mg	35%
Total Carbs	21.23g	66%
Sugars	4.88g	181%
Dietary Fiber	1.55g	57%
Protein	7.42g	137%
Vitamin C	9.7mg	150%
Vitamin A	0.3mg	89%
Iron	3.8mg	196%
Calcium	113.7mg	105%

* 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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Recipe Tags

Weightwatchers Points

47.3

Points
53

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium,
High in Total Fat

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