Lemon Riggies

Made  times
Rob, H 0

"chicken, riggatoni's, and peppers, in a lemon and tomato sauce."
Added to shopping list. Go to shopping list.


45 m 0 servings yields 20 portions
Serving size has been adjusted!

Original recipe yields 0 servings



  • Prep

  • Cook

  • Ready In

  1. 1.Combine the ingredients above, in a saucepan cook on low heat bringing the mixture to a gravy consistency. Set aside for future use.
  2. 2.Boil pasta as directed on package, drain and drizzle with enough oil (2 tablespoons) to coat to avoid sticking, set aside for later use.
  3. 3.Sauté julienne peppers in 1 tablespoon of olive oil, until tender, set aside for later use.
  4. 4.Cut chicken breasts into julienne pieces same as peppers, using the same pan you sautéed the peppers cooking them, until they are firm.
  5. 5.Put all precooked ingredients together in a roasting pan add tomatoes wedges, pour the sauce over the top and mix to coat all ingredients. Reheat to 165 and serve.
  6. 6.Sprinkle with grated cheese and basil. (OPTIONAL)