Light Chicken Riggies

My take on an Upstate NY favorite ....

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This is my version of Chicken Riggies which is a signature dish of Upstate NY. The original is made with a vodka cream sauce and olives. Some of the ingredients don't have exact measurements because I just add by taste and it varies at times. I hope you like it. It is delicious and pretty easy to put together. Enjoy :)

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You Will Need (13 things)

  • 1 lbs Rigatoni noodles
  • 1 cup Grated Parmesan Cheese or more per taste
  • 2 tbsp Olive Oil
  • 1 medium Onion(s) sliced
  • 3 cloves Garlic minced
  • 3 breasts Chicken cut up
  • 2 red/yellow or orange Bell Pepper
  • 1 lbs Mushroom(s) sliced
  • Salt to taste
  • Parsley
  • Black Pepper to taste
  • Italian Salad Dressing 1/2 bottle
  • Bannana Peppers

Steps (3 steps, 40 minutes)

  1. 1

    Cut up vegtables and meat.

    Put on pot of salted water to boil for pasta. When ready boil.

  2. 2

    Put some oil in large skillet and add garlic and onions. Sautee for a few minutes.

    Add chicken and cook until no longer pink.

    Add peppers and mushrooms and cook until tender.

    Season to taste.

  3. 3

    Drain pasta. Add half the salad dressing to pasta. Mix.

    Add chicken and vegetables to pasta along with other half dressing and parmesan cheese, bananna peppers and parsley.

    Add additional cheese and dressing if dry.