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Your favorite recipe for T&T chicken riggies? TIA
- Thread starter dawnnys
- Start date
michael-in-phoenix
Well-known member
Evidently it's chicken served over rigatoni. I had to google it. Here's a recipe>>>
http://chicken.allrecipes.com/az/ChickenRiggiesII.asp
http://chicken.allrecipes.com/az/ChickenRiggiesII.asp
Yum! Maybe it's a regional dish? Penne with vodka sauce comes to mind. Rec:
Adding some chicken would be easy.
From Lidia's Italian American Kitchen cookbook:
Penne alla Vodka
One 35-oz can Italian plum tomatoes (preferably San Marzano) with liquid
1 lb penne(substitute rigatoni)
1/4 cup EVOO
10 cloves garlic, peeled
Crushed hot red pepper
1/4 cup vodka
1/2 cup heavy cream
2 tablespoons unsalted butter or olive oil for finishing the sauce, if you like
2 to 3 tablespoon chopped Italian parsley
3/4 cup freshly grated Parmigiano-Reggiano
Pour tomatoes and liquid into food processor. Using quick on/off pulses, proces the tomatoes jut until they are finely chopped.
Stir penne into boiling water. Cook until done, 8 - 10 minutes.
Meanwhile, heat olive oil in large skillet over medium heat. Whack the garlic cloves with the side of a knife and add them to the hot oil. Cook, shaking skillet until garlic is lightly browned, about 3 minutes. Carefully (they will splatter) add tomatoes. Bring to a boil, season w/salt and crushed red pepper and boil 2 minutes. Pour in the vodka, lower the heat so the sauce is at a lively simmer and simmer until pasta is ready
Just before pasta is done, fish the garlic cloves out of the sauce and pour in the cream. Add the 2 tablespons of butter or oil, if using, and swirl the skillet to incorporate into the sauce. If skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the water with a wire skimmer and drop it directly into the sauce in the skillet. If not, drain pasta, return to pot and pour in the sauce. Check seasoning. Sprinkle parsley over the pasta and boil unitl the sauce is reduced enough to cling to the pasta.
Remove from heat, sprinkle 3/4 cup of cheese over pasta, toss to mix.
Adding some chicken would be easy.
From Lidia's Italian American Kitchen cookbook:
Penne alla Vodka
One 35-oz can Italian plum tomatoes (preferably San Marzano) with liquid
1 lb penne(substitute rigatoni)
1/4 cup EVOO
10 cloves garlic, peeled
Crushed hot red pepper
1/4 cup vodka
1/2 cup heavy cream
2 tablespoons unsalted butter or olive oil for finishing the sauce, if you like
2 to 3 tablespoon chopped Italian parsley
3/4 cup freshly grated Parmigiano-Reggiano
Pour tomatoes and liquid into food processor. Using quick on/off pulses, proces the tomatoes jut until they are finely chopped.
Stir penne into boiling water. Cook until done, 8 - 10 minutes.
Meanwhile, heat olive oil in large skillet over medium heat. Whack the garlic cloves with the side of a knife and add them to the hot oil. Cook, shaking skillet until garlic is lightly browned, about 3 minutes. Carefully (they will splatter) add tomatoes. Bring to a boil, season w/salt and crushed red pepper and boil 2 minutes. Pour in the vodka, lower the heat so the sauce is at a lively simmer and simmer until pasta is ready
Just before pasta is done, fish the garlic cloves out of the sauce and pour in the cream. Add the 2 tablespons of butter or oil, if using, and swirl the skillet to incorporate into the sauce. If skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the water with a wire skimmer and drop it directly into the sauce in the skillet. If not, drain pasta, return to pot and pour in the sauce. Check seasoning. Sprinkle parsley over the pasta and boil unitl the sauce is reduced enough to cling to the pasta.
Remove from heat, sprinkle 3/4 cup of cheese over pasta, toss to mix.
brian-in-alaska
Active member
Dawn, if you are ever in Utica, after you go to Voss's Bar BQ, go to ....
the 258 Steakhouse on Genesee St. at the Stanley Theater. They have some awesome riggies, and, their "Greens 258" was out of this world. There is a place in Rome, N.Y. called "The Plaza" and they do riggies very well too. Enjoy ...
the 258 Steakhouse on Genesee St. at the Stanley Theater. They have some awesome riggies, and, their "Greens 258" was out of this world. There is a place in Rome, N.Y. called "The Plaza" and they do riggies very well too. Enjoy ...
Rec: Chicken "Riggies"
I googled a few recipes, and found that the common denominator was chicken (really?!), rigatoni, tomato sauce, cream, and black olives. So... I put together some ingredients, and thought I'd post here. It is a lot like Penne in Vodka Sauce (without the vodka, and with chicken). The black olives really give it a nice and unusual taste... I used mild kalamata olives.
1 lb chicken, boneless/skinless
1 Tbsp olive oil
1 cup crushed tomatoes
1 cup mild salsa (for the onion, garlic, and peppers - also to stretch the limited tomatoes that I had on hand)
Extra clove or 2 of my homegrown garlic!
1/2 cup black olives
Chopped parsley (about 2 Tbsp, fresh)
1 lb cooked, drained rigatoni, al dente
1 cup yogurt (or cream)
Wash and pat chicken dry. Slice into 1/2-inch x 2-inch strips. Saute in oil until browned.
While chicken is cooking, combine other ingredients, except for cream. Put in large saucepan and set over medium heat; add chicken. Simmer for about 15 minutes, then add cream.
Cook for an additional 5-10 minutes, and serve warm, in a bowl.
The sauce was soooo good, I even looked over after dinner and found one of the cats licking an empty bowl that was waiting to be washed!
I googled a few recipes, and found that the common denominator was chicken (really?!), rigatoni, tomato sauce, cream, and black olives. So... I put together some ingredients, and thought I'd post here. It is a lot like Penne in Vodka Sauce (without the vodka, and with chicken). The black olives really give it a nice and unusual taste... I used mild kalamata olives.
1 lb chicken, boneless/skinless
1 Tbsp olive oil
1 cup crushed tomatoes
1 cup mild salsa (for the onion, garlic, and peppers - also to stretch the limited tomatoes that I had on hand)
Extra clove or 2 of my homegrown garlic!
1/2 cup black olives
Chopped parsley (about 2 Tbsp, fresh)
1 lb cooked, drained rigatoni, al dente
1 cup yogurt (or cream)
Wash and pat chicken dry. Slice into 1/2-inch x 2-inch strips. Saute in oil until browned.
While chicken is cooking, combine other ingredients, except for cream. Put in large saucepan and set over medium heat; add chicken. Simmer for about 15 minutes, then add cream.
Cook for an additional 5-10 minutes, and serve warm, in a bowl.
The sauce was soooo good, I even looked over after dinner and found one of the cats licking an empty bowl that was waiting to be washed!