Upstate NY Chicken Riggie Fest Roundup of Recipes

Here are several different recipes that were sent to me on my Utica/Rome facebook group.

I wanted to share these with all you Riggie lovers from various Riggie Fests.

Click on my version of  Chicken Riggies as shown in the picture below.

Also, check out another great roundup of recipes from a fellow blogger friend's post, Joanne @Apple Crumbles A Taste of Utica Riggies. 

If you have a favorite CHICKEN RIGGIES recipe. Send it along to me in an email with pictures and I will gladly link you up to our favorite recipes here.


The one photo I have is of my own recipe.

If you would like a printable version, scroll down to the bottom.

Here are a few Versions of Chicken Riggies

Chicken Riggies #1

1 tablespoon olive oil
5 garlic cloves, chopped
1 white onion, chopped
3 or 4 jars hot cherry peppers seeded and chopped
1 can tomato paste
2 cans (28 oz. or so) diced tomatoes
4 leaves freshly chopped basil, or 1 tablespoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon Cajun seasoning
1/4 cup sherry (can use cooking sherry)
4 to 5 chicken breasts, grilled and cut into bite-size pieces*
salt to taste
freshly ground pepper to taste
1/2 to 2/3 cup light cream
1/2 cup grated Parmesan cheese
1/2 cup shredded Mozzarella cheese
2 1-lb. boxes of penne rigate or rigatoni

In olive oil, gently saute the garlic and onion until tender.
Add the cherry peppers, tomato paste, and canned tomatoes.
Cook on low for 20 to 25 minutes. Add chicken, sherry, low for 10 to 15 minutes, stirring occasionally. Add the light cream and Parmesan cheese, and stir in until lightly blended.
Pour mixture over hot cooked pasta. Top with mozzarella cheese.

Chicken Riggies My Version and Recipe #2

5 garlic cloves, chopped
1/2 cup grated Reggiano cheese
1/2 cup shredded Mozzarella cheese
3 or 4 jars hot cherry peppers seeded and chopped
4 to 5 chicken breasts cubed in small pieces
3 tablespoons butter
3 tablespoons olive oil
1 cup heavy cream
2 cans (28 oz. or so) diced tomatoes
4 leaves freshly chopped basil, or 1 tablespoon dried basil
1/2 teaspoon dried oregano
red pepper flakes

In large skillet, heat oil and butter over medium heat. Add garlic and saute until soft, around 1 minute then add chicken, season with salt & pepper to taste and saute for 10 minutes, or until halfway cooked. Add everything but sherry until chicken is cooked. Add sherry. Simmer 10 min.

Cook pasta and toss in the sauce. Sprinkle with more cheese. Also great with shredded mozzarella on top.

Chicken Riggies #3

Saute the following:
1 stick of real butter
1 red onion, minced
3 cloves garlic, minced
24 oz. jar of roasted peppers in olive oil, sliced
5 sliced cherry peppers, mild or hot, depending on your taste
After those are sauteed, add:
1 cup Parmesan cheese
2 lbs boneless chicken breast, cubed
1 can chicken broth
1 can tomato sauce (15 oz)
1 can Alfredo sauce
Cook on the stove for an hour or so, stirring so it won't burn, then serve over Rigatoni.

Chicken Riggies #4

(makes 8 servings)
2-4 skinless, boneless chicken breast halves, cubed
1 cup tomato sauce
1/4 cup olive oil
1/4 cup butter
8 cloves garlic, minced
8 sliced large shallots
salt and pepper to taste
1 (8 oz jar) sweet red peppers, drained & julienned
1/2 cup Sherry
1 1/2 cups heavy cream
1 (16oz box) Rigatoni pasta
1 green bell pepper, chopped
1 8oz pk sliced fresh mushrooms
1 (2.5oz can) sliced black olives
1 cup Parmesan/Romano cheese
In large skillet, heat oil and butter over medium heat. Add garlic and shallots and saute until soft, then add chicken, season with salt & pepper to taste and saute for 10 minutes, or until halfway cooked. Add everything but sherry cook 10 min. Add sherry. Simmer 10 min.
Cook pasta toss.

Chicken Riggies #5

1 Bottle of State Farm BBQ Sauce
5 pounds chicken cut up in chunks
½ Cup of White Wine
Pint of Heavy Cream
16 oz of Grated Cheese
Large Can of Tomato Sauce
Large Can of Diced Tomatoes - Petite
8oz Can of Tomato Paste
5-6 Cloves of Garlic
2 Medium Onions Chopped
4-5 Cherry Peppers

A small container of Mushrooms
2-3 Chopped Red or Green Peppers
1 Teaspoon each of Parsley, Oregano, and Basil
Olives to Taste at the end
Marinate the chicken in the BBQ sauce for at least three hours.
Add a few tablespoons of olive oil to a pan and saute the chopped garlic and onions. Don't burn! Add in, wine, Tomato sauce, diced and paste. Include the dry spices. Cover and simmer. Add in peppers and mushrooms.


Fry chicken but do not discard the BBQ sauce. Add cooked chicken to the red sauce.
In another pan mix BBQ sauce, cream and grated cheese. Slowly bring to a boil until the sauce is thick-smooth.
Mix the two sauces together and cook together for a few minutes.

Pin for later Riggies

Try Some of my Other Pasta Recipes

Rigatoni with Broccoli, Peppers and Grilled Chicken
Perciatelli with Eggplant
Seafood Mostaccioli
Rigatoni with Mushrooms Marsala
Linguine with fish in wine
Stuffed Shells
Bowties in Chicken Marsala Sauce
Pasta Cavatelli, Sausage with Walnut Pesto
Leftover Meatball and Sausage Italian Ghoulash
Spinach and Ricotta Stuffed Shells
Rigatoni with Red Roasted Pepper Sauce or Genovese

For A Printable Version See Below:

Chicken Riggies, Riggie fest, Utica, New York, Chicken Riggie Fest, Riggies

pasta, chicken pasta,

Italian American

Author: Claudia Lamascolo

Upstate NY Chicken Riggie Fest Roundup of Recipes

These chicken riggie recipes from my hometown Utica New York is a printable collection. The recipes below were entered in a Riggie Fest contest some years back. Check out the recipes and see which one you like

prep time: cook time: total time:

ingredients:

• Here are some the ingredients you may need:
• Chicken
• Rigatoni
• Hot Cherry Peppers
• Heavy Cream 
• Butter
• Onion
• Cheese
• Mozzarella
• Olive Oil
• Tomatoes
• Tomato paste
• Basil
• Herbs, spices, salt, pepper

instructions:

How to cook Upstate NY Chicken Riggie Fest Roundup of Recipes

1. Chicken Riggies #1
2. 1 tablespoon olive oil
3. 5 garlic cloves, chopped
4. 1 white onion, chopped
5. 3 or 4 jars hot cherry peppers seeded and chopped
6. 1 can tomato paste
7. 2 cans (28 oz. or so) diced tomatoes
8. 4 leaves freshly chopped basil, or 1 tablespoon dried basil
9. 1/2 teaspoon dried oregano
10. 1/4 teaspoon Cajun seasoning
11. 1/4 cup sherry (can use cooking sherry)
12. 4 to 5 chicken breasts, grilled and cut into bite-size pieces*
13. salt to taste
14. freshly ground pepper to taste
15. 1/2 to 2/3 cup light cream
16. 1/2 cup grated Parmesan cheese
17. 1/2 cup shredded Mozzarella cheese
18. 2 1-lb. boxes of penne rigate or rigatoni
19. In olive oil, gently saute the garlic and onion until tender.
20. Add the cherry peppers, tomato paste, and canned tomatoes.
21. Cook on low for 20 to 25 minutes. Add chicken, sherry, low for 10 to 15 minutes, stirring occasionally. Add the light cream and Parmesan cheese, and stir in until lightly blended.
22. Pour mixture over hot cooked pasta. Top with mozzarella cheese.
23. Chicken Riggies #2
24. 5 garlic cloves, chopped
25. 1/2 cup grated Reggiano cheese
26. 1/2 cup shredded Mozzarella cheese
27. 3 or 4 jars hot cherry peppers seeded and chopped
28. 4 to 5 chicken breasts cubed in small pieces
29. 3 tablespoons butter
30. 3 tablespoons olive oil
31. 1 cup heavy cream
32. 2 cans (28 oz. or so) diced tomatoes
33. 4 leaves freshly chopped basil, or 1 tablespoon dried basil
34. 1/2 teaspoon dried oregano
35. red pepper flakes
36. In large skillet, heat oil and butter over medium heat. Add garlic and saute until soft, around 1 minute then add chicken, season with salt & pepper to taste and saute for 10 minutes, or until halfway cooked. Add everything but sherry until chicken is cooked. Add sherry. Simmer 10 min.
37. Cook pasta and toss in the sauce. Sprinkle with more cheese. Also great with shredded mozzarella on top.
38. Chicken Riggies #3
39. Saute the following:
40. 1 stick of real butter
41. 1 red onion, minced
42. 3 cloves garlic, minced
43. 24 oz. jar of roasted peppers in olive oil, sliced
44. 5 sliced cherry peppers, mild or hot, depending on your taste
45. After those are sauteed, add:
46. 1 cup Parmesan cheese
47. 2 lbs boneless chicken breast, cubed
48. 1 can chicken broth
49. 1 can tomato sauce (15 oz)
50. 1 can Alfredo sauce
51. Cook on the stove for an hour or so, stirring so it won't burn, then serve over Rigatoni.
52. Chicken Riggies #4
53. (makes 8 servings)
54. 2-4 skinless, boneless chicken breast halves, cubed
55. 1 cup tomato sauce
56. 1/4 cup olive oil
57. 1/4 cup butter
58. 8 cloves garlic, minced
59. 8 sliced large shallots
60. salt and pepper to taste
61. 1 (8 oz jar) sweet red peppers, drained & julienned
62. 1/2 cup Sherry
63. 1 1/2 cups heavy cream
64. 1 (16oz box) Rigatoni pasta
65. 1 green bell pepper, chopped
66. 1 8oz pk sliced fresh mushrooms
67. 1 (2.5oz can) sliced black olives
68. 1 cup Parmesan/Romano cheese
69. In large skillet, heat oil and butter over medium heat. Add garlic and shallots and saute until soft, then add chicken, season with salt & pepper to taste and saute for 10 minutes, or until halfway cooked. Add everything but sherry cook 10 min. Add sherry. Simmer 10 min.
70. Cook pasta toss.
71. Chicken Riggies #5
72. 1 Bottle of State Farm BBQ Sauce
73. 5 pounds chicken cut up in chunks
74. ½ Cup of White Wine
75. Pint of Heavy Cream
76. 16 oz of Grated Cheese
77. Large Can of Tomato Sauce
78. Large Can of Diced Tomatoes - Petite
79. 8oz Can of Tomato Paste
80. 5-6 Cloves of Garlic
81. 2 Medium Onions Chopped
82. 4-5 Cherry Peppers
83. A small container of Mushrooms
84. 2-3 Chopped Red or Green Peppers
85. 1 Teaspoon each of Parsley, Oregano, and Basil
86. Olives to Taste at the end
87. Marinate the chicken in the BBQ sauce for at least three hours.
88. Add a few tablespoons of olive oil to a pan and saute the chopped garlic and onions. Don't burn! Add in, wine, Tomato sauce, diced and paste. Include the dry spices. Cover and simmer. Add in peppers and mushrooms.
89. Fry chicken but do not discard the BBQ sauce. Add cooked chicken to the red sauce.
90. In another pan mix BBQ sauce, cream and grated cheese. Slowly bring to a boil until the sauce is thick-smooth.
91. Mix the two sauces together and cook together for a few minutes.

Calories
377

Fat (grams)
22

Sat. Fat (grams)
12

Carbs (grams)
19

Net carbs
11

Created using The Recipes Generator

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