Chicken Riggies - Tucson News Now

Chicken Riggies

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Chicken Riggies from Phillips Italian & American Cuisine: Chef Michael Veres

2 oz Salad Oil

6 oz Cooked Chicken cubed 1/2 inch squares

2 oz 1/2 inch cubed Red Bell Peppers

1 oz Small Dice White Onion

1 Tbl Ground Garlic

2 tea Dry Greek Oregano

1 tea Crushed Red Chili Flakes

1/4 cup White wine

1/2 cup Heavy Cream

1/4 cup Marinara Sauce

Salt & Pepper to taste

2 cups Cooked Rigatoni

In a saute pan add oil over high heat. When hot add chicken, red bell pepper, onion and garlic. Saute for 2 minutes while stirring around. Add chili flakes, oregano and saute for 1 more minute.  Add white wine until alcohol is cooked out...usually about 20-30 seconds. Add heavy cream and reduce by half, then add marinara and cook for 1 more minute. Add salt and pepper. Ready to serve over cooked rigatoni.

 

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