Ingredients
Chicken
- 500 g boneless, skinless chicken breasts cut into bite sized pieces
- 300 g rigatoni or penne pasta
- 2 tbsp olive oil
- 1 medium onion finely chopper
- 2 garlic cloves minced
- 1 red bell pepper thinly sliced
- 1 green bell pepper thinly sliced
- 250 ml heavy cream
- 250 ml tomato sauce
- 60 g grated Parmesan cheese
- 1/2 tsp red pepper flakes (adjust to your spice preference)
- salt and pepper to taste
- chopped fresh parsley for garnish
Instructions
Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to the package instructions until al dente.
- Drain the pasta and set it aside.
Cook the Chicken:
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Season the chicken pieces with salt and pepper.
- Add the chicken to the skillet and cook until it's no longer pink in the center, about 5-7 minutes.
- Remove the cooked chicken from the skillet and set it aside.
Prepare the Sauce:
- In the same skillet, add the remaining 1 tablespoon of olive oil.
- Add the chopped onion, minced garlic, and sliced bell peppers.
- Sauté the vegetables until they become tender, about 5 minutes.
- Stir in the red pepper flakes and cook for an additional minute.
- Pour in the heavy cream and tomato sauce, then stir to combine.
- Bring the sauce to a simmer and let it cook for 5 minutes, allowing it to thicken.
Combine Chicken and Sauce:
- Return the cooked chicken to the skillet with the sauce.
- Stir to coat the chicken in the sauce and let it simmer for another 2-3 minutes to heat through.
- Taste the sauce and adjust the seasoning with salt and pepper as needed.
Serve:
- Place the cooked pasta on serving plates or a large platter.
- Spoon the chicken and sauce mixture over the pasta.
- Sprinkle with grated Parmesan cheese and chopped fresh parsley for garnish.Enjoy your delicious chicken riggies with a spicy cream sauce! Adjust the level of spiciness by adding more or less red pepper flakes according to your taste.
Nutrition Facts
Chicken riggies
Amount per Serving
Calories
804
% Daily Value*
Fat
39
g
60
%
Saturated Fat
19
g
119
%
Trans Fat
0.01
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
13
g
Cholesterol
164
mg
55
%
Sodium
743
mg
32
%
Potassium
1075
mg
31
%
Carbohydrates
69
g
23
%
Fiber
5
g
21
%
Sugar
9
g
10
%
Protein
44
g
88
%
Vitamin A
2489
IU
50
%
Vitamin C
71
mg
86
%
Calcium
220
mg
22
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.