Chicken Riggies

Ingredients

• 6 ounces rigatoni pasta
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 pound boneless, skinless chicken breast, cubed
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste
• 1 (14.5-ounce) can diced tomatoes
• 1 (4-ounce) can tomato sauce
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese

Directions

1. Bring a large pot of salted water to a boil and cook the rigatoni according to package directions until al dente.
2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened, about 5 minutes.
3. Add the bell peppers and chicken and cook, stirring occasionally, until the chicken is cooked through, about 8 minutes. Season with the Italian seasoning, salt, and pepper.
4. Stir in the diced tomatoes, tomato sauce, and heavy cream. Bring to a simmer and cook until the sauce has thickened, about 10 minutes.
5. Stir in the cooked pasta and Parmesan cheese and season with salt and pepper to taste.
6. Serve hot.

Interesting Facts

• Chicken Riggies is a classic Italian-American dish from Utica, New York.
• The dish is traditionally made with roasted red peppers instead of bell peppers.
• Sometimes the dish is served with a sprinkle of hot pepper flakes or a dash of hot sauce.