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    You are in: Home / Italian / Chicken Riggies Recipe
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    Chicken Riggies

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    25 mins

    20 mins

    Chef Jayeff's Note:

    I got thisone from a friend of mine in NY

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Bring a large pot of lightly salted water to a boil over high heat. Add the rigatoni pasta, and cook until al dente, 8 to 10 minutes; drain and keep warm.
    2. 2
      Heat the olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, and cook in the hot oil until lightly browned on all sides, and no longer pink in the center, about 7 minutes. Remove the chicken from the pan, and keep warm. Stir the onion, garlic, and cubanelle peppers. Cook and stir until the onion has softened, about 4 minutes. Add the roasted red peppers, hot cherry peppers, and crushed tomatoes. Bring to a simmer, then stir in the heavy cream and cooked chicken. Simmer 2 or 3 minutes, then stir in the pasta. Sprinkle with Parmesan cheese to serve.

    Ratings & Reviews:

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    Nutritional Facts for Chicken Riggies

    Serving Size: 1 (432 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 709.8
     
    Calories from Fat 276
    38%
    Total Fat 30.7 g
    47%
    Saturated Fat 10.9 g
    54%
    Cholesterol 170.9 mg
    56%
    Sodium 897.1 mg
    37%
    Total Carbohydrate 69.0 g
    23%
    Dietary Fiber 5.6 g
    22%
    Sugars 8.9 g
    35%
    Protein 39.9 g
    79%

    The following items or measurements are not included:

    roasted red peppers

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