- 1/2 cup dry sherry
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 2 pounds boneless skinless chicken breasts, cubed
- 2 tablespoons butter
- 1 each medium sweet red and green pepper, chopped
- 4 pickled hot cherry peppers, chopped
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 cup dry sherry
- 2 cans (one 29 ounces, one 15 ounces) tomato puree
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 packages (16 ounces each) uncooked rigatoni
- 1-1/2 cups heavy whipping cream
- 6 ounces PHILADELPHIA® Cream Cheese, cut up
- 1-1/2 cups grated Romano cheese
- In a large resealable plastic bag, combine sherry, oil, garlic and oregano. Add chicken; seal bag and turn to coat. Refrigerate 1 hour.
- Drain chicken, discarding marinade. Heat a Dutch oven over medium-high heat. Add chicken in batches; cook and stir until no longer pink. Remove from pan.
- In same pan, heat butter over medium-high heat. Add peppers, onion and garlic; cook and stir until tender. Add sherry; bring to a boil. Stir in tomato puree, salt and pepper; return to a boil. Reduce heat; simmer 8-10 minutes or until slightly thickened, stirring occasionally. Add chicken; heat through.
- Meanwhile, in a stockpot, cook rigatoni according to package directions. In a small saucepan, combine cream and cream cheese over medium heat; cook and stir until blended. Add to chicken mixture; stir in Romano cheese.
- Drain rigatoni; return to stockpot. Add sauce to pasta; toss to combine. Yield: 12 servings (1-3/4 cups each).
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Chicken Riggies(10)
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I'm from the Utica area where Chicken Riggies originated. I've used my mom's recipe forever so I wanted to try something different. For the extended list of ingredients, I think I'll stick to my mom's. This recipe was good, but I would definitely scale back next time to use only one box of rigatoni, and I would add more hot peppers. Since I'm overly picky about my "riggies" I would have added mushrooms to this as well. Overall, it was a good recipe, very rich from the cream and cream cheese, but I don't think I'd make it again.
This was really good - really liked the cream cheese and whipping cream in the sauce, but like a few other reviewers, I thought it lacked something. I find tomato puree to be a bit bland, so maybe substituting crushed tomatoes or adding a bit more salt would do the trick? I would try it again though, my kids enjoyed it.
This recipe was intriguing as it had a few ingredients I hadn't used together before. The pickled hot cherry peppers were extremely hard to find here in Alabama. I finally found a jar at a Fresh Market. The dish is nice and rich and has close to a blush sauce with the cream cheese and whipping cream added.
I decided to take half of the finished recipe and put it in a greased 13X9 pan, top with a panko bread crumb/butter mixture, and bake at 375F for about 25 minutes when the top was golden. This produced a slightly tighter, drier consistency and it was also very good.
Everyone in the family loved this recipe. Very easy and quick to make for a weeknight supper.
The sauce was very good, but I really liked it before the cream & cream cheese were added. The creams toned down the tanginess of the tomatoes, which I enjoy in a tomato based sauce. If I made this again I'd add some oregano or basil to the sauce and no or very little cream.
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