This is another Upstate/Central New York classic Italian dish. Originating in the Utica area, you can venture to towns nearly 50 miles away and people have never heard of this creamy, pink-sauce pasta dish. But in the heart of the Mohawk Valley, there's hardly an Italian restaurant around that doesn't serve it. Utica even holds a Chicken Riggies Festival every year. The closest thing to it may be Vodka sauce, though it is far more complex. I have encountered similar dishes elsewhere, though none of them match the flavorful pungency or charm. In these places, their dish is as bland as their name for it: "Pasta With Pink Cream Sauce." In Central New York, we call them Chicken Riggies. The following recipe cooks for 2 pounds of Rigatoni and 2 pounds of chicken. Keep in mind, this is a huge portion, as Riggies are often cooked for larger gatherings. For smaller dinners, you may want to cut this in half - which will still leave you with plenty of leftovers.
Ingredients:
1 Stick of Butter
1 Large Chopped Green Pepper
1 Large Chopped Red Pepper
1 Large Chopped Onion
1 16 oz Jar of sliced cherry peppers (Note - full jar is for spice enthusiasts; add to taste and be careful)
1 Large can of sliced mushrooms
16 oz Can of Tomato Sauce
1 ½ Pints Heavy Cream
2 Pounds Chicken Breast
½ Cup Parmesan Cheese
1 Large Can of Small Black Olives
Directions:
Bake chicken breast in a covered dish at 350 degrees for 30-35 minutes. When chicken is done, chop into small chunks. Meanwhile, melt butter in a large pot and sauté chopped peppers and onions together. To sauté mix, add heavy cream, tomato sauce, and hot cherry peppers to your hotness desire. Simmer 5-10 minutes. Add cheese and simmer for 5 more minutes. Add chicken, olives, and mushrooms. Simmer for 10-15 minutes.
Meanwhile, boil Rigatoni in a large kettle until al dente; mix together and serve.
by Jory Spadea