Chef John's Chicken Riggies

Chef John's Chicken Riggies

33
Chef John 20089

"This results in a sauce that seems much richer than it actually is, and I think you'll love the subtle sweetness the wine imparts, which works wonderfully with the heat from the peppers."

Ingredients

1 h 35 m {{adjustedServings}} servings 1055 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 1055 kcal
  • 53%
  • Fat:
  • 41.1 g
  • 63%
  • Carbs:
  • 110.4g
  • 36%
  • Protein:
  • 56.6 g
  • 113%
  • Cholesterol:
  • 168 mg
  • 56%
  • Sodium:
  • 1242 mg
  • 50%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Heat olive oil in a large saucepan over medium heat. Cook and stir sausage, mushrooms, onions, salt, and black pepper in hot oil until vegetables are softened and sausage is browned, 6 to 7 minutes.
  2. Stir chopped chicken to sausage mixture; cook and stir over medium-high heat until browned, about 5 minutes. Pour in wine and cook, stirring to remove any browned bits off the bottom of the pan, until most of the wine is evaporated, 2 to 3 minutes. Add tomatoes, chicken broth, and cream; simmer for 30 minutes. If needed, add water to create a thick sauce.
  3. Stir peppers, olives, and garlic into sauce. Continue to simmer until thickened, 15 to 20 minutes. Season with salt and pepper to taste and stir in parsley.
  4. Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until nearly cooked, about 11 minutes. Drain.
  5. Combine sauce and cooked pasta, stir in cheese, cover and set aside until pasta has absorbed the sauce, 1 to 2 minutes.

Footnotes

  • Cook's Note:
  • Any jarred or fresh peppers will work, but cherry peppers are a good choice.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

33
  1. 48 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

I have never made a bad recipe from Chef John but this one is insanely good! I used more italian sausage and less chicken but only because thats what I had. My husband raved about this dish. I w...

Fantastic Recipe. I slightly changed it b/c I don't like mushrooms or olives, so I added a jalapeno & half a red & green bell pepper. Extremely tasty.

I RARELY give a 5 star rating. I'm not a picky person but to me 5 star signifies top restaurant quality, and THIS dish does that. I was searching for a chicken based pasta dish that was not the ...