Running In Place

I forget that Chicken Riggies is kind of a Utica specialty (along with tomato pie, pusties, and Italian greens ). Is it any wonder I’m always struggling with my weight!

So for those of you who want a taste East Utica…

Chicken Riggies

1 stick butter, melted
1 onion minced
3 cloves garlic, minced
20 oz. jar of sweet peppers (sliced with seeds removed)
3 sliced hot cherry peppers (packed in jar with oil)

Saute above ingredients.

Add:

1 cup parmigiano cheese
2 lbs. boneless chicken breast, cubed
1 can chicken broth
1 can tomato sauce (15 oz)

Cook for 1 hour. Pour over 1 1/2 boxes of cooked Rigatoni pasta. Serve with fresh Italian bread.

This recipe was copied from this site. Often, mushrooms are also added (which I like alot), and sometimes black olives (which I like not one bit). I’m also partial to heavy on the hot cherry peppers!!

So I hope I’ve cleared up the mystery, and also given you a new way to carbo load!