Chicken Riggies | America's Test Kitchen

Name: Chicken Riggies | America's Test Kitchen
Total time: 90 min
Ingredients: 4 boneless, skinless chicken breasts (about 1 1/2 pounds), cut into 1-inch pieces; 1/4 cup jarred sliced hot cherry peppers, chopped fine, plus 3 tablespoons cherry pepper brine; 3 tablespoons olive oil; Salt and pepper; 10 ounces mushrooms, quartered; 2 red bell peppers, seeded and cut into 1-inch pieces; 1 onion, cut into 1-inch pieces; 5 garlic cloves, minced; 1 1/2 teaspoons dried oregano; 1 (28-ounce) can crushed tomatoes; 3/4 cup heavy cream; 3/4 cup pitted kalamata olives, halved lengthwise; 1 pound rigatoni; 1 1/4 cups grated Pecorino Romano cheese

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In Utica, New York, this spicy chicken pasta dish is so popular that it has its own festival.

Keywords

Main Courses
New England
US & Canada
Chicken
Poultry
Grains
Rice & Beans

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Ingredients

4 boneless, skinless chicken breasts (about 1 1/2 pounds), cut into 1-inch pieces
1/4 cup jarred sliced hot cherry peppers, chopped fine, plus 3 tablespoons cherry pepper brine
3 tablespoons olive oil
Salt and pepper
10 ounces mushrooms, quartered
2 red bell peppers, seeded and cut into 1-inch pieces
1 onion, cut into 1-inch pieces
5 garlic cloves, minced
1 1/2 teaspoons dried oregano
1 (28-ounce) can crushed tomatoes
3/4 cup heavy cream
3/4 cup pitted kalamata olives, halved lengthwise
1 pound rigatoni
1 1/4 cups grated Pecorino Romano cheese