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Utica Chicken Riggies (Original, Chef Joe Morelli recipe)
THE BROOKLYN RAGAZZA14Ingredients
35Minutes
980Calories
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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)
- 1 bunch hot cherry peppers (roughly chopped, 7, or so – depending how much heat you want)
- 28 oz. San Marzano tomatoes (can of whole)
- hot cherry peppers (from my garden, 2011)
- 5 cloves garlic (save one of the cloves to sauté chicken and peppers)
- 1 cup Pecorino Romano cheese (grated, plus more for topping)
- 1 cup sherry wine (cooking, cut with about ½ cup of water)
- 4 Tbsp. extra-virgin olive oil (separated- half for sauté, half for sauce)
- 4 Tbsp. butter (half a 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
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NutritionView More
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980Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories980Calories from Fat500 |
| % DAILY VALUE |
| Total Fat55g85% |
| Saturated Fat25g125% |
| Trans Fat |
| Cholesterol295mg98% |
| Sodium1710mg71% |
| Potassium1470mg42% |
| Protein75g |
| Calories from Fat500 |
| % DAILY VALUE |
| Total Carbohydrate44g15% |
| Dietary Fiber2g8% |
| Sugars8g |
| Vitamin A50% |
| Vitamin C50% |
| Calcium70% |
| Iron10% |
* 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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