Chicken Riggies

More sharing options

Share on Twitter

4 of 5 (2)

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

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.

Minutes to Prepare: 30

Minutes to Cook: 30

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.