Utica Chicken Riggies
Utica Chicken Riggies is a flavorful, creamy, and slightly spicy Italian-American pasta dish. Tender chicken, sautéed mushrooms, bell peppers, and olives are simmered in a rich tomato-cream sauce, then tossed with rigatoni for the perfect comfort meal.
8 Servings
Ingredients
For the Dish:
- 4 tablespoons butter
- 2 ½ lbs boneless skinless chicken breasts, cut into bite-sized pieces
- 8 ounces baby bella mushrooms sliced
- 1 green bell pepper diced
- 1-2 jarred hot peppers finely chopped
- 1 medium onion or 2-3 shallots finely diced
- 2 cups water
- 2 tablespoons chicken bouillon powder or 2 bouillon cubes
- 1 cup tomato sauce
- ½ pint heavy cream
- 1 teaspoon paprika
- 1 teaspoon dried parsley
- Salt and black pepper to taste
- Crushed red pepper flakes to taste (optional, for added spice)
- ½ cup black olives sliced
- 1 lb rigatoni pasta cooked and drained
For Thickening the Sauce:
- 2 tablespoons cornstarch
- 2-3 tablespoons cold water
Instructions
Cook the Chicken and Vegetables
- In a large, deep skillet or saucepan, melt the butter over medium heat. Add the chicken and cook for approximately 5 minutes, or until it begins to turn white but is not fully cooked.
- Add the mushrooms, green bell pepper, and onion to the skillet. Sauté for an additional 5-7 minutes, stirring occasionally, until the vegetables begin to soften. Season lightly with salt and black pepper at this stage.
Prepare the Sauce
- Pour in the water, chicken bouillon, tomato sauce, and heavy cream. Stir well to combine. Add the paprika, dried parsley, and crushed red pepper flakes (if using). Bring the mixture to a gentle boil, then reduce the heat to low.
- Cover and allow the sauce to simmer for 20 minutes, stirring occasionally, to allow the flavors to meld and the chicken to fully cook.
Finish the Sauce and Thicken
- Stir in the black olives and let the mixture continue to simmer for an additional 5 minutes.
- In a small bowl, whisk together the cornstarch and cold water until dissolved. Slowly pour this mixture into the sauce, stirring continuously, until the sauce thickens slightly. If the sauce is too thin, allow it to simmer uncovered for a few more minutes.
Combine with Pasta and Serve
- Once the sauce has reached the desired consistency, stir in the cooked rigatoni, ensuring the pasta is evenly coated. Remove from heat and serve immediately.
- For added flavor, garnish with grated Parmesan cheese and fresh parsley before serving.
Notes
How to Make it Gluten-Free
- Substitute the pasta: Use gluten-free rigatoni or penne pasta.
- Thicken the sauce differently: Instead of cornstarch, use arrowroot powder or a gluten-free flour blend to thicken the sauce.
- Check ingredient labels: Ensure that the bouillon, tomato sauce, and spices do not contain hidden gluten.