Chicken Riggies - A Mallory Favorite!
  • 1 lb of rigatoni
  • 1 can of crushed tomatoes
  • 3 cloves of garlic
  • 2 tbsp olive oil
  • 1 small onion - sliced wedges or chopped
  • 2 cubanelle peppers - sliced
  • 1 red bell pepper - sliced
  • 2 boneless chicken breasts
  • salt, pepper, garlic powder - all to taste
  • red pepper flakes
  • 1 tbsp sugar
  • ½ tsp all spice
  • ¼ stick of butter
  • About 3 Tbsp of Parmigiano Cheese
  • 3 or 4 fresh basil leaves
  • About 2 to 3 tbsps of Half and Half
  1. Bring a large pot of water to a boil with a generous amount of salt which should be a good tbsp or two. Add pasta and boil until al dente or a little hard.
  2. Add olive oil to a large skillet over medium heat. Cut the chicken into small strips and add to the pan with salt, pepper and garlic powder. Fry until golden brown and set aside. In the same pan add a little more olive oil and the garlic cloves and fry until golden brown. Then add and fry the onions and peppers until almost cooked.
  3. The next step is to add the crushed tomatoes and season with salt, pepper, garlic powder, sugar, all spice, butter and red pepper flakes. Simmer for about 20 minutes and then add chicken back into the pan. Simmer again for another 10 minutes at which time you can add the Parmigiano cheese.
  4. At this point taste the sauce to make sure it is seasoned to your liking. When seasoned to your taste - fold in the half and half and keep sauce on low.
  5. The pasta should be al dente which is slightly hard. At this point reserve a half cup of the cooking water, drain pasta and add right into the pan of sauce. add a little of the starchy cooking water. Simmer for about 3 to 5 minutes which gives the pasta and sauce to marry each other! They fall in love so easily! :)
  6. Transfer to a pasta bowl, top it off with Parmigiano cheese and chopped basil!
Recipe by Julia's Child at