Chicken Riggies

Utica, NY-style
Serves 12
Ingredients
  • 4 Tbsp butter
  • 2 1/2 lbs chicken tenderloin
  • 8 oz baby bella mushrooms, sliced
  • 1 green pepper, chopped
  • 1 jarred hot pepper, chopped
  • 1 onion, chopped
  • 2 cup water
  • 2 chicken bouillon cubes
  • 2 cup tomato sauce
  • 1/2 pint heavy cream
  • 1 tsp paprika
  • 1 tsp parsley
  • salt and black pepper
  • crushed red pepper flakes (if you want it hot)
  • 1/2 cup black olives, sliced
  • 1 Tbsp cornstarch
  • Parmesan cheese
  • 1 lb rigatoni pasta, cooked and drained
Directions
  1. In a large pot melt butter and then add chicken.
  2. Cook chicken over medium heat just until they begin to turn white.
  3. Add mushrooms to chicken and cook for 5 minutes.
  4. Add peppers and onions cook 5-7 minutes (I usually season the veggies and chicken with salt and pepper at this point).
  5. Add water, bullion, tomato sauce, heavy cream, and spices.
  6. Bring to a boil, cover and simmer for 20 min, stirring occasionally.
  7. Add olives and simmer for 5 minutes.
  8. In a small bowl mix corn starch with 2-3 tbsp cold water until dissolved.
  9. Add corn starch to sauce, stirring continuously until it thickens.
  10. If it is very runny just let stand to thicken.
  11. Stir in cooked pasta and serve immediately, sprinkling each serving with grated or shredded Parmesan cheese.
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