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The Hirshon Utica Chicken Riggies
THE FOOD DICTATOR16Ingredients
35Minutes
1040Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. rigatoni
- 2 lb. chicken breast (cut up into small chunks)
- 2 roasted red peppers (large fire-, from the jar and sliced into 1 inch pieces)
- 5 peppadew
- 2 hot cherry peppers
- 28 oz. San Marzano tomatoes (can whole)
- 5 cloves garlic (save one of the cloves to sauté chicken and peppers)
- 1 cup Pecorino Romano cheese (freshly-grated, plus more for topping)
- 1 cup sherry wine (cut with about ½ cup of water – TFD uses Harvey’s Bristol Cream)
- 4 Tbsp. extra-virgin olive oil (separated - half for sauté, half for sauce)
- 4 Tbsp. butter (½ stick)
- 1/4 cup heavy cream
- 1/2 tsp. dried basil (plus, a few torn leaves of fresh basil for tossing in with pasta at the end)
- 1/2 tsp. sea salt
- red pepper flakes
- Pecorino Romano cheese (freshly-grated)
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NutritionView More
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1040Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1040Calories from Fat500 |
| % DAILY VALUE |
| Total Fat56g86% |
| Saturated Fat25g125% |
| Trans Fat |
| Cholesterol295mg98% |
| Sodium1720mg72% |
| Potassium1910mg55% |
| Protein77g |
| Calories from Fat500 |
| % DAILY VALUE |
| Total Carbohydrate56g19% |
| Dietary Fiber7g28% |
| Sugars12g |
| Vitamin A110% |
| Vitamin C310% |
| Calcium70% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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