One Pot Spicy Chicken Riggies

one pot pasta

I hosted my first dinner party in my new beach abode last Month. The couple of hours leading up to my friends’ arrival found me in a full joy of cooking. I hadn’t cooked a meal for more than myself or a party of two in so long. I was reminded of the total, complete fun meditation it is to create and simmer and taste the goodness of a new recipe. It prompted me to skim the web for more delicious notions…I am making this easy, not-a-lot-of-prep-time-required one today. Bon Appetit.

One Pot Spicy Chicken Riggies

Ingredients: 2 tablespoons extra virgin olive oil; 5 cloves garlic, smashed and chopped; 1.5 lbs organic chicken breast, cut into small chunks; 2 large roasted red peppers, sliced into thin strips; 6 hot cherry peppers, chopped and deseeded; 1 28 oz can organic crushed tomatoes; 1 cup cooking sherry or white wine; 1 cup water; 1 lb Rigatoni; 1 cup pecorino romano or parmesan cheese; ½ stick butter; ¼ cup heavy cream; 2 teaspoons fresh basil; ½ teaspoon sea salt; crushed red pepper flakes.

Directions:

1. In a large pot, heat the olive oil over medium heat and add in the garlic and chicken. Sauté the chicken until it is just browned on the outside but not cooked through.

2. Stir in the roasted red peppers and hot cherry peppers, and sauté for a minute. Add in the crushed tomatoes and sherry or wine. Add in the water and pasta and bring to a low boil. Continue to cook, stirring often, until the pasta is al dente, about 15-20 minutes.

3. Reduce to low heat and add in the butter, basil, and salt. When the butter completely melts into the pasta, add in the cream and cheese. Let simmer for about 10 minutes, stirring occasionally. Top with additional cheese, basil, and red pepper flakes.

4. Serve warm.

Recipe found here.

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