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Chicken Riggies

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Chicken Riggies
2008-07-25 Main Dish
4 31

Tender chicken chunks simmered in a heavy cream sauce with peppers and onions; then tossed with rigatoni for a hearty meal.

  • Servings: 8


4 Tbsp Butter
2½ lbs Boneless, skinless chicken breasts, cut into bite size pieces
8 oz pkg Mushrooms, sliced
1 Medium Green Pepper, chopped
1 Medium Hot Pepper, chopped (optional
1 Medium Onion, chopped
2 cups Water
2 tsp Chicken Bouillon or 2 Cubes
1 cup Tomato Sauce
½ pt Heavy Cream
1 tsp Paprika
1 tsp Parsley
¼ tsp Salt
¼ tsp Black Pepper
½ cup Black Olives
2 Tbsp Cornstarch
1 lb Rigatoni, cooked & drained


In a large pot, melt butter and add chicken. Cook over medium heat until tender. Add mushrooms and cook 5 minutes. Add peppers and onions and continue cooking until soft, about 5-7 minutes. Add water, bouillon, sauce, heavy cream and spices. Bring to a boil, reduce heat, cover and simmer for 20 minutes, stirring occasionally. Add olives and simmer 5 minutes more. In a small bowl, mix cornstarch with 2 Tbsp water until it dissolves. Add to the sauce, stirring continuously until it thickens. When thickened, mix sauce with rigatoni together in deep bowl and serve immediately. Sprinkle with parmesan cheese.