Chicken Riggies

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Preparation time: 15 min
Cooking time: 30 min

Serves: 4


1 stick of butter
1 small container of heavy cream
1 large yellow onion
1 package of pre-sliced mushrooms (any kind will do, but I like the Baby Bella's from Wegmans.)
1 small can of black olives, sliced
1 large green pepper (you can sub in any kind of pepper you want, making the recipe spicy or sweet.)
1 can of chicken broth
1 can of tomato sauce
1 lb. boneless skinless chicken breasts
1 box of rigatoni macaroni
pinch of salt and pepper to taste
red pepper flakes to taste
pinch of flour to coat chicken


Melt butter slowly over low heat in a large skillet or deep pot

Cut chicken into bite sized bits and coat lightly in flour

Chop mushrooms, peppers, onion and add to skillett

Put the water on to boil Rigatoni. When pot comes to rolling boil, add Riggies.

Sweat out the veggies, don't cook them and definitely don't give them any color

After the veggies have had time to sweat (5-10 mins) add the chicken bits and let brown for 4-6 mins

Add your tomato sauce, chicken broth, heavy cream and olives

Cover, and allow to simmer until macaroni pot is boiled and rigatoni are al dente.

Drain rigatoni and mix in with veggies and chicken mixture (mixture will thicken upon standing.)

Sprinkle with salt and pepper to taste. Add red pepper flakes to taste

Serve with crusty Italian bread and butter


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