Chicken Riggies

Name: Chicken Riggies
Yield: Serves 6
Cuisine: New England
Ingredients: 4 , boneless, skinless chicken breasts (about 1 1/2 pounds), cut into 1-inch pieces; 1/4 cup, jarred sliced hot cherry peppers, chopped fine, plus 3 tablespoons cherry pepper brine; 3 tablespoons, olive oil; , Salt and pepper; 10 ounces, mushrooms, quartered; 2 , red bell peppers, seeded and cut into 1-inch pieces; 1 , onion, cut into 1-inch pieces; 5 , garlic cloves, minced; 1 1/2 teaspoons, dried oregano; 1 (28-ounce) can, crushed tomatoes; 3/4 cup, heavy cream; 3/4 cup, pitted kalamata olives, halved lengthwise; 1 pound, rigatoni; 1 1/4 cups, grated Pecorino Romano cheese

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Appears in Cook's Country December/January 2011

In Utica, New York, this spicy chicken pasta dish is so popular that it has its own festival.

SERVES6

TIME1½ hours

WHY THIS RECIPE WORKS

A little onion contributed plenty of sweetness to our Chicken Riggies recipe, while garlic, dried oregano, and a hefty dose of grated Romano cheese gave the sauce real Italian flavor. A relatively conservative amount of heavy cream balanced...

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