Spicy Chicken Rigatoni (Chicken Riggies) recipe
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Ingredients
- 1 (16 ounce) box rigatoni pasta 3 tablespoons butter 2 tablespoons olive oil 5 cloves garlic, minced, or more to taste 1 large shallot, chopped 3 boneless chicken thighs, cut into small pieces, or more to taste 5 fresh cherry peppers, thinly sliced, or more to taste 1 (16 ounce) can tomato sauce ¼ cup dry sherry ½ cup whole milk 1 small bunch fresh basil leaves, torn
Nutrition Info
- 505 caloriescarbohydrate: 67.9 gcholesterol: 51.6 mgfat: 16.7 gfiber: 4.5 gprotein: 22.8 gsaturatedFat: 6.1 gservingSize: -sodium: 542.5 mgsugar: 8.8 gtransFat: : -unsaturatedFat: : -
Directions Spicy Chicken Rigatoni (Chicken Riggies)
Directions
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Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 13 minutes. Drain.
Heat butter and oil together in a large skillet over medium-high heat. Add garlic and shallot to the skillet, cook and stir until fragrant and shallots are translucent, 2 to 3 minutes. Add chicken, cook and stir until it is no longer pink and the internal temperature reads at least 165 degrees F (74 degrees C), about 5 minutes.
Mix cherry peppers into chicken mixture, cook until soft, 5 to 7 minutes. Stir in tomato sauce, mix thoroughly. Lower heat to medium and simmer, 7 to 10 minutes.
Pour sherry into tomato sauce mixture, simmer, stirring occasionally, about 10 minutes. Pour in milk and simmer, about 5 minutes.
Remove from heat and mix in torn basil leaves. Spoon tomato sauce over pasta to serve.