Recipe by LOVES TO COOK
"This Riggie recipe simmers chicken breast in tomato sauce, cream, sherry, shallots, garlic and sweet peppers, and serves it all over hot, cooked rigatoni pasta - of course. Thus the name, Chicken Riggies! This recipe makes them beg for more; my husband hounds me to make this for him!"
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skinless, boneless chicken breast meat - cubed
salt and pepper to taste
1 (4 ounce) jar
sweet red peppers, drained and julienned
fresh tomato sauce
1 (8 ounce) package
uncooked rigatoni pasta
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!
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.
The sherry added a delightfully subtle flavor to the sauce. We really enjoyed this pasta dish, Deanna.
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!
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.
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!
This is my first review. I joined the site so I could submit it. My whole family loved this recipe!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Riggies II
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 330
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