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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 310.4
  • Total Fat: 10.7 g
  • Cholesterol: 67.3 mg
  • Sodium: 328.6 mg
  • Total Carbs: 28.3 g
  • Dietary Fiber: 3.0 g
  • Protein: 25.5 g

View full nutritional breakdown of Chicken Riggies calories by ingredient
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Chicken Riggies

Submitted by: N3RDYG1RL

Introduction

This is something popular in the north, and normally handed down in families. This is something popular in the north, and normally handed down in families.
Number of Servings: 6

Ingredients

    Olive Oi - 1 tbsp
    Butter or margarine - 1 tbsp
    Minced Garlic - 5 cloves (or to taste)
    Red or sweet onion - about 1/2 a medium or large, chopped
    Boneless, skinless chicken breast, cubed
    Roasted red and yellow bell peppers, skin removed and cut into bite size pieces (I typically buy the red/orange/yellow pack from the market- but use whichever sweet peppers you like) You can also purchase the ones in a jars, roasts and skinned, I just prefer the taste of the fresh ones.
    Baby portabello mushrooms, sliced (optional)
    Tomato Paste, 1 can
    Milk, nonfat, to achieve desired consistency
    Sour Cream, reduced fat, 1 cup
    Rigatoni Pasta, 16 oz, cooked aldente

    To taste: Salt, pepper, ground red pepper

Directions

1. In a large saucepan, heat oil and butter. Add Garlic and Onion. Cook until soft.
2. Add cubed chicken, season with salt and pepper, about 8 minutes, or until chicken is 1/2 way cooked.
3. Add peppers and tomato paste to saucepan. Reduce heat to low, cook about 2 minutes, enough to warm up the paste.
4. Stir in sour cream. Add milk until desired sauce consistency is reached.
5. (Optional) add mushrooms and ground red pepper.
6. Simmer about 10 minutes.
7. Add the pasta, and finish in the sauce.

Makes about 6 1.5-cup servings.

Number of Servings: 6

Recipe submitted by SparkPeople user N3RDYG1RL.






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