Happy Chicken Month! As far as a meat holiday goes, this one is right up my alley. If I’m having meat with a meal, I’d prefer it to be chicken over anything else (most of the time). Recently, a friend of the family invited us over for dinner and made a delicious chicken and pasta dish. It was something her mother-in-law taught her how to make. Now my friend makes it fairly often because her kids love it!

What she made is something called ‘chicken riggies‘, which is pretty much chicken and rigatoni pasta in a spicy, creamy, tomato sauce. Before that night, I hadn’t eaten pasta in ages (in the last couple years I just haven’t liked pasta as much as I use to and then the ol’ lame gluten intolerance I have that wants to keep me from fun…}. But this dish looked so yummy that I just had to have a plate of it. Gluten be damned!

It was delicious! The marinara sauce mixed with the alfredo sauce balanced each other out. It wasn’t too acidity-y from the tomatoes and it didn’t feel as heavy as just plain alfredo feels. Also, the level of red pepper flakes in it was perfect. I don’t mind things a little spicy, but if its so hot and spicy that my tongue is numb and I can’t taste anything but heat, it’s a total waste in my book.

Needless to say, when I wrote my friend to say thank you for dinner, I asked for the recipe and if she ever makes it again, can she send me pics of it. lol She knew what I had in mind. The recipe totally went into my stash, but I also wanted to share it with you guys!

So I am happy It’s seriously a simple dish. It’s something you can totally make on a school night (which is always a plus!). Spicy Chicken Riggies Chicken Riggies is a delicious pasta dish that includes tomato sauce, alfredo sauce, a little heat, and chicken. It’s quick, easy, and done in 30 minutes.

1 pound of boneless skinless chicken

3 Peppers – 1 yellow, 1 red, 1 orange

1 8oz package of mushrooms

2 cups of alfredo sauce

1 1/2 cups of marinara sauce

Red pepper flakes

Rigatoni pasta

Instructions

  1. Cook cubed chicken over medium heat just until they begin to turn white.
  2. Add mushrooms to chicken and cook for 5 minutes.
  3. Add peppers and season. Cook 5-7 minutes
  4. Add 1 1/2 cups of marinara sauce and 2 cups of alfredo sauce over medium heat.
  5. If you like spicy foods, you can add in red pepper flakes.
  6. Stir mixture; your sauce should look orange.
  7. Continue cooking on a medium heat – about 10 minutes or until all veggies are tender.
  8. Pour sauce over your rigatoni and sprinkle with grated parm cheese.