Chicken Riggies
Ingredients
- Kosher salt
- 1 box (16 oz) rigatoni
- 2 tbsp. extra virgin olive oil
- 2 boneless, skinless chicken breasts, cut into bite size pieces
- 1/2 medium onion, chopped
- 2 large bell peppers, chopped
- 3/4 hot or sweet pickled peppers, chopped
- 3 cloves garlic, minced
- 1/2 tsp. red pepper flakes, optional
- 1/2 c. dry white wine
- 2 c. tomato puree or sauce
- Freshly ground black pepper
- 1 c. freshly grated parmesan, plus more for garnish
- Fresh basil, chopped, for garnish
Description
- Step 1Bring a large pot of water to a boil and add 2 tablespoons of salt. Add pasta and cook until just al dente, between 5-7 minutes. Drain, but reserve about 1 cup of the pasta water. Set aside pasta and reserved pasta water.
- Step 2In a large heavy-bottomed pot over medium heat, add the oil and heat until shimmering. Working in batches, add chicken in 1 layer and cook until browned on all sides, about 4 to 5 minutes. Transfer chicken to a plate.
- Step 3Add onion and cook until translucent, about 5 minutes. Stir in hot (or sweet) peppers and bell peppers, and cook until softened, about 5 minutes more. Add garlic and chili flakes (if using), and cook until just fragrant, about 1 minute.
- Step 4Pour in the white wine, and deglaze the pan by scraping up any browned bits. Allow to cook for 2 to 3 minutes. Add tomato puree, and stir until everything is combined. Bring to a boil, lower heat, and simmer for about 7 minutes.
- Step 5Add the chicken to the pan and allow to cook for an additional 3 to 4 minutes, just until the chicken is cooked through. Stir in the Parmesan and allow it to melt into the sauce. Season to taste with salt and pepper.
- Step 6Add the pasta and ½ cup of pasta water to the pan. Stir until the sauce is cohesive, adding more pasta water as needed to loosen the sauce. Simmer for 1 to 2 minutes, or until the pasta has reached the texture you desire.
- Step 7Serve in bowls, and garnish with more cheese and basil.
