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Chicken Riggies

Chicken Riggies

This is a Utica, New York favorite!


  • 4 tablespoons butter
  • 2 1/2 pounds boneless, skinless chicken breasts, cut into bite size pieces
  • 1 (8 ounce) package mushrooms, sliced
  • 1 medium green bell pepper, chopped
  • 1 medium hot pepper, chopped (optional)
  • 1 medium onion, chopped
  • 2 cups water
  • 2 teaspoons chicken bouillon OR 2 cubes
  • 1 cup tomato sauce
  • 1/2 pint heavy cream
  • 1 teaspoon paprika
  • 1 teaspoon parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup black olives
  • 2 tablespoons cornstarch
  • 1 pound rigatoni, cooked and drained


  1. In a large pot, melt butter and add chicken. Cook over medium heat until tender. Add mushrooms and cook 5 minutes.
  2. Add peppers and onions and continue cooking until soft, about 5-7 minutes.
  3. Add water, bouillon, sauce, heavy cream and spices. Bring to a boil, reduce heat, cover and simmer for 20 minutes, stirring occasionally.
  4. Add olives and simmer 5 minutes more.
  5. In a small bowl, mix cornstarch with 2 tablespoons water until it dissolves. Add to the sauce, stirring continuously until it thickens. When thickened, mix sauce with rigatoni in deep bowl and serve immediately.
  6. Sprinkle with parmesan cheese.

Posted by margeslp at Recipe Goldmine Monday Jan 8th, 2007 03:40 am.

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