Chicken Riggies II

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Most Helpful Positive Review

Feb 07, 2004

This is a yummy recipe. The next time I will try to cut the fat in the recipe in several ways because I don't think it will detract from the taste. I will decrease the amount of oil and/or butter by about 25-50% because there were pools of oil on the top of the sauce at the end. I will also use a combination of half and half and milk combined with flour to thicken the sauce instead of heavy cream. The mushrooms I added were a great addition. This is a great recipe for company!

—Goodcalves

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Most Helpful Critical Review

Jan 20, 2009

Personally I ended up with a pink, runny mess that could be considered a sauce with chunks of chicken in it. I didn't find it to be all that appetizing.

—CHERUBAE

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98 Ratings

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Jun 23, 2003

I loves this recipe! It came out soooo good. I did a few changes - used roasted red pepper flavored olive oil, used twice as much garlic, used twice as many red peppers, and instead of regular tomatoe sause I used Classico Creations sun dried tomatoe. I also simmered it all a little longer to make it thicker. My husband loved it! Thanks for the recipe, I'm definately passing it along to everyone!

—Kelley

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Feb 09, 2004

The sherry added a delightfully subtle flavor to the sauce. We really enjoyed this pasta dish, Deanna.

—MAGGIE MCGUIRE

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Jan 22, 2005

I live in the Utica, NY area where Chicken Riggies are big, a Chicken Riggies Festival is being planned! This recipe is great! All my relatives loved it. Some added hot peppers and olives just make it better. I am gointo try others suggstions for fat free non dairy creamer. Thanks to Deanna for sharing.

—JOANYG54

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Dec 03, 2003

This dish is scrumptious! It truly is restaurant quality. I speed up the cooking time by combining the sherry and cream and simmering together for ten minutes. Leftovers don't look as appealing as the oil tends to seperate, but then again there are rarely leftovers!

—MYHORSENUTMEG

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Dec 03, 2003

This is my first review. I joined the site so I could submit it. My whole family loved this recipe!

—LJOY

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Oct 26, 2003

Everyone in my family loved it and with young children that is not always easy! I lowered the fat by using fat-free non-dairy cream instead of heavy cream and reducing olive oil to 2T. You can always thicken with cornstarch mixed with sherry at the end if necessary.

—AlwaysCookin

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Nutrition

Calories
566 kcal
28%

Carbohydrates
27.3 g
9%

Cholesterol
163 mg
54%

Fat
36.7 g
56%

Fiber
1.5 g
6%

Protein
32 g
64%

Sodium
457 mg
18%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chicken Riggies II

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 566
Calories from Fat: 330

% Daily Value *
Total Fat 36.7g 56 %
Saturated Fat 18.8g 94 %
Cholesterol 163mg 54 %
Sodium 457mg 18 %
Potassium 513mg 14 %
Total Carbohydrates 27.3g 9 %
Dietary Fiber 1.5g 6 %
Protein 32g 64 %
** Sugars 2.1g
Vitamin A 27 %
Vitamin C 18 %
Calcium 9 %
Iron 22 %
** Thiamin 12 %
Niacin 156 %
** Vitamin B6 49 %
** Magnesium 20 %
** Folate 39 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.