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Stephanie’s Chicken Riggi’s

One of my best friend’s here is from upstate New York. I’ve known her for about three years now and throughout our friendship she has mentioned countless delicious sounding dinners that are common in New York. She’s always mentioned “Riggi’s” and how scrumptious they were, so when she offered me her recipe I did a little happy dance inside! I cannot wait to try my hand at these, or maybe I can get her to make them for me for the first time šŸ˜‰ Thanks for the yummy recipe, Steph!

* 2 lbs. cooked rigatoni pasta
* 2 1/2 lbs. boneless, skinless chicken breasts
* 1 large onion
* 1/2 cup all-purpose flour
* 1 can chicken broth (14 oz)
* 3 cloves minced garlic
* 6 to 8 hot red cherry peppers
* 1 c. grated parmesan cheese
* 1 1/2 stick butter
* 2 red and/or green bell peppers
* 1/2 cup good white wine
* 3/4 cup plain tomato sauce

Dice chicken into 3/4 inch pieces, place in a bag with the flour and coat well. In a large pan melt butter and saute onions until translucent. Add garlic and cook about 1 minute more, add all other ingredients (except the pasta) and simmer about 1 hour. Pour over the cooked rigatoni and toss.


The cast of characters


Preparing the chicken


Butter. Need I say more?




Pour over cooked rigatoni and mix all together!


One happy husband!

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