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Chicken Riggies!
2 tablespoons olive oil
2 boneless, skinless chicken breasts, cut into bite-sized cubes
salt
black pepper
a pinch of dried oregano
a pinch of dried basil
1 medium yellow onion, diced
3 cloves of garlic, chopped
1 red bell pepper, diced
3 tablespoons unsalted butter
1/2 cup of pickled, sliced hot cherry peppers (or to taste)
1 (28-ounce) can whole, peeled tomatoes, crushed by hand
1 pound dried rigatoni
3 tablespoons heavy cream
a handful of basil leaves, sliced (optional)
pecorino or parmesan to finish
Place a dutch oven or skillet over medium-high heat and add the olive oil. Once it is shimmering, add the chicken and sauté and season it with salt, pepper, dried oregano and dried basil as you go. Let it get a nice bit of golden brown sear on one side without disturbing it, then give it a quick toss, lift the chicken and set it aside in a bowl.
Bring a pot of water to a boil.
Reduce the heat to medium-low, then add the onion, garlic and bell pepper. Season it with salt and pepper and sauté, stirring occasionally, for about 2 minutes. Once the pan starts to dry out, add half of the butter, then the cherry peppers. After about 30 seconds, add the tomatoes and bring it to a simmer. Simmer on low, covered, then season your pasta water and add the pasta.
Meanwhile, add the remaining butter and cream to the sauce and continue simmering, covered.
Once the pasta is about a minute from Albert Dente, add the chicken back to the sauce and bring it to a simmer. Once the pasta is ready, lift it from the water and add it to the sauce, along with the basil. Simmer together, adding pasta water as needed, until you have a cohesive, glossy, finished pasta. Season to taste with salt.
Serve with grated cheese, a sprinkle of more fresh basil and a drizzle of olive oil.
4 окт 2024
