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Chicken Riggies

Ingredients
  

  • 8-10 boneless skinless chicken thighs
  • Salt pepper, garlic powder and Italian seasoning
  • 3 TBSP Extra Virgin Olive Oil
  • ½ cup white wine
  • 6 Roma tomatoes
  • 3 bell peppers red, yellow, orange
  • 1 small onion
  • 4 cloves garlic
  • 16 oz. gluten-free Rigatoni
  • ½ jar Marinara sauce ½ jar Vodka sauce
  • 8 Basil leaves chopped
  • 2 TBSP chopped parsley
  • ½ cup Grated or shredded Parmesan

Method
 

  1. Finely chop onion and mince garlic. Cut bell peppers into thin strips and Roma tomatoes into slices. Set
  2. aside. Trim chicken thighs of excess fat and cut into 2-inch pieces. Drizzle with olive oil and sprinkle
  3. liberally with salt, pepper, garlic powder, and Italian seasoning. In a large, deep skillet or Dutch oven
  4. heat 3 tablespoons of olive oil over medium heat. Add chicken and minced garlic and cook, stirring
  5. often, until cooked all the way through.
  6. Transfer to a dish and set aside. Return the same pan to the heat and pour in the white wine. Add the
  7. tomatoes, peppers, onion and 1 tsp of salt. Stir frequently, cooking down the vegetables until soft. The
  8. tomatoes will break down to a sauce-like consistency. Remove from heat and set aside.
  9. Boil pasta in salted water according to package directions. Drain when “al Dente”. Add cooked chicken,
  10. chopped basil and pasta to the vegetables and mix to fully incorporate. Transfer to a casserole or other
  11. serving dish and garnish with Parmesan and chopped parsley. Optional: Bake at 350 degrees for 10
  12. minutes to melt cheese. Enjoy!