Chef John's Chicken Riggies

29 Reviews 5 Pics
  • Prep

    20 m
  • Cook

    1 h 15 m
  • Ready In

    1 h 35 m
Chef John
Recipe by  Chef John

“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.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  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.

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Reviews (29)

Rate This Recipe
peacefulone
8

peacefulone

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 will be making it regularly. If you haven't been to Chef Johns blog Foodwishes go there and watch hm make this recipe, I have been cooking for 30 years and still I find his videos helpful! Thanks again Chef John

JohnQuar
6

JohnQuar

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.

Janet Henderson
5

Janet Henderson

Chef John does it again. Awesome dish. Family loved it. I made it as written and used some of my peppers/chilis in my garden.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 1055 cal
  • 53%
  • Fat
  • 41.1 g
  • 63%
  • Carbs
  • 110.4 g
  • 36%
  • Protein
  • 56.6 g
  • 113%
  • Cholesterol
  • 168 mg
  • 56%
  • Sodium
  • 1339 mg
  • 54%

Based on a 2,000 calorie diet

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