Classic Chicken Riggies – An Upstate NY Favorite

I really hope chicken riggies aren’t something the rest of the world hasn’t enjoyed yet (and if they are… let’s fix that immediately!). When I think about building layers of flavor, I think chicken riggies: the combination of the spicy cubanelle peppers and the sweetness of the roasted red peppers gets me every time. It’s the perfect, soul-satisfying weeknight dinner that comes together with pantry staples and a couple of well-planned additions to my weekly grocery list. (I rarely have hot peppers in my veggie bin or heavy cream in my fridge.)

Let’s Cook!

• Cook the pasta
  Cook rigatoni according to package directions. Drain and set aside.
• Brown the chicken
  Heat a little olive oil in a large skillet. Season chicken with salt and pepper. Cook until lightly browned. Remove chicken from the skillet and set aside.
• Sauté the vegetables
  In the same skillet, add the onion, cubanelle peppers, and garlic. Cook until the onion is softened.
• Build the sauce
  Add the crushed tomatoes and the chopped roasted red peppers. Bring the mixture to a simmer.
• Add chicken + cream
  Stir the cooked chicken back into the skillet. Add the heavy cream and let everything simmer together for 2–3 minutes.
• Combine with pasta
  Stir in the cooked rigatoni until everything is coated and heated through.
• Serve (and enjoy!)
  Top with Parmesan cheese.

One lesson I’ve learned over the years is to wear gloves when working with any kind of spicy peppers (one benefit of the pandemic is it seems I now have a never-ending supply of disposable gloves!)

Simple, flavorful, hearty — it’s perfect for a weeknight dinner or a casual dinner party. In the name of Upstate New York, please make and share this dish widely!

What’s your local favorite that deserves its moment in the spotlight? Let me know so we can all try it too.

Eat well friends!

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