Chicken Riggies Recipe source: American Test Kitchen
Ingredients: Serve 6
1 ½ pounds boneless, skinless chicken breasts, timed, cut into 1 inch pieces
¼ cup finely chopped jarred sliced hot cherry peppers, plus 3 tablespoons cherry pepper brine
3 tablespoons olive oil
Salt and pepper
10 ounces white mushrooms, trimmed and quartered
2 red bell peppers, stemmed, seeded, and cut into 1 inch pieces
5 garlic cloves, minced
1 ½ teaspoons dried oregano
1 (28 ounce) can crushed tomatoes
¾ cup heavy cream
¾ cup pitted kalamata olives, halved lengthwise
1 pound rigatoni
2 ½ ounces Cheese, Granted (1 ¼ cups)
Procedures:
Combine chicken, 2 tablespoons cherry pepper brine, 1 tablespoon oil, and 1 teaspoon salt in zipper lock bag and refrigerate for at least 30 minutes or up to 1 hour.
Heat 1 tablespoon more oil in oven over medium high heat until shimmering. Stir in mushrooms, bell peppers, and ½ teaspoon salt and cook until browned, about 8 minutes. Transfer vegetables to bowl; set aside. Add onion and remaining 1 tablespoon oil to now empty pot and cook over medium heat until softened, about 5 minutes. Stir in cherry peppers, garlic, and oregano and cook until fragrant, about 30 seconds. Add tomatoes, cream, and ½ teaspoon pepper and bring to boil. Reduce heat to medium and simmer, stirring occasionally, until sauce is very thick, 10 to 15 minutes. Stir in chicken and reserved vegetables and simmer, covered, until chicken is cooked through, 6 to 8 minutes. Add olives and remaining 1 tablespoons cherry pepper brine. Cover to keep warm.
Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta return it to pot. Ad sauce and cheese and toss to combine, adding reserved cooking water as needed to adjust consistency. Season with salt and pepper to taste. Serve. End.
Ingredients: Serve 6
1 ½ pounds boneless, skinless chicken breasts, timed, cut into 1 inch pieces
¼ cup finely chopped jarred sliced hot cherry peppers, plus 3 tablespoons cherry pepper brine
3 tablespoons olive oil
Salt and pepper
10 ounces white mushrooms, trimmed and quartered
2 red bell peppers, stemmed, seeded, and cut into 1 inch pieces
5 garlic cloves, minced
1 ½ teaspoons dried oregano
1 (28 ounce) can crushed tomatoes
¾ cup heavy cream
¾ cup pitted kalamata olives, halved lengthwise
1 pound rigatoni
2 ½ ounces Cheese, Granted (1 ¼ cups)
Procedures:
Combine chicken, 2 tablespoons cherry pepper brine, 1 tablespoon oil, and 1 teaspoon salt in zipper lock bag and refrigerate for at least 30 minutes or up to 1 hour.
Heat 1 tablespoon more oil in oven over medium high heat until shimmering. Stir in mushrooms, bell peppers, and ½ teaspoon salt and cook until browned, about 8 minutes. Transfer vegetables to bowl; set aside. Add onion and remaining 1 tablespoon oil to now empty pot and cook over medium heat until softened, about 5 minutes. Stir in cherry peppers, garlic, and oregano and cook until fragrant, about 30 seconds. Add tomatoes, cream, and ½ teaspoon pepper and bring to boil. Reduce heat to medium and simmer, stirring occasionally, until sauce is very thick, 10 to 15 minutes. Stir in chicken and reserved vegetables and simmer, covered, until chicken is cooked through, 6 to 8 minutes. Add olives and remaining 1 tablespoons cherry pepper brine. Cover to keep warm.
Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta return it to pot. Ad sauce and cheese and toss to combine, adding reserved cooking water as needed to adjust consistency. Season with salt and pepper to taste. Serve. End.
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