Chicken Riggies I

SUBMITTED BY: Kathi PHOTO BY: Rachel Rose

"Chicken breasts simmered with red sauce, peppers, mushrooms, black olives and alfredo sauce and served over hot cooked rigatoni pasta. Get rigged with Chicken Riggies!"

PREP TIME	30 Min
COOK TIME	1 Hr
READY IN	1 Hr 30 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1 (8 ounce) package uncooked rigatoni pasta
4 skinless, boneless chicken breast halves, cubed
2 cups red spaghetti sauce
1 green bell pepper, chopped
1 red bell pepper, chopped
1 onion, chopped
1 (8 ounce) package sliced fresh mushrooms
1 (15 ounce) can sliced black olives, drained
1 (8 ounce) jar hot cherry peppers, drained
2 cups Alfredo sauce

READ REVIEWS (12)

DIRECTIONS

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large skillet over medium high heat, saute chicken for 5 to 7 minutes, until well browned. Add spaghetti sauce, reduce heat to low, and simmer for 20 minutes.
Add green bell pepper, red bell pepper, onion, mushrooms, olives, and hot peppers. Stir all together and simmer for 40 minutes.
Add Alfredo sauce, stir until blended, and simmer for another 10 minutes. Spoon over hot, cooked pasta and serve.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Jun. 23, 2003 by PIXIDUST_70

I love this dish at our local "Themed" resturant and my son enjoys it as well. I used a simple jar sauce for the red and alfreado to simplify the recipe.

6 users found this review helpful

Reviewed on Jun. 23, 2003 by NCHALL

This is one of those great, "What do I have in my cabinet" meals. This was really good and easy. Like another reviewer, I did add powdered garlic for cooking the chicken and in the sauce. I used canned mushrooms and omitted the black olives (didn't have any) and the jalapenos (didn't want any. The next time I make, I will add the black olives and serve jalapenos on the side.

6 users found this review helpful

Reviewed on Jun. 23, 2003 by JYERDON

I made this for a large group of friends and everyone RAVED about it. Besides a little bit of prep time it was an easy dish to make for a lot of people.

4 users found this review helpful

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