Chicken Riggies

1 16 oz package rigatoni

2 lbs skinless, boneless chicken breast, cubed

salt

pepper

garlic powder

3 tablespoons of extra virgin olive oil

1 white onion, diced

1 can olives

1 package mushrooms

3 cloves of garlic, minced

1 green pepper, seeded, sliced

3 roasted red peppers drained

crushed red pepper flakes

1 28oz can crushed tomatoes

1 cup heavy cream

1/2 cup parmasean cheese

Directions:

1 Bring a large pot of lightly salted water to a boil over high heat. Add the rigatoni pasta, and cook until al dente, 8 to 10 minutes; drain and keep warm.

2 Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the chicken with salt, pepper and garlic powder and cook in the pan until lightly browned on all sides, and no longer pink in the middle. Once cooked add in onion, mushrooms, olives, remained on medium heat. In a tall add 1 tablespoon of olive oil, can crushed tomatoes and 1/2 cup heavy cream stir, add in the green pepper, crushed red pepper,  and roasted red pepper. Leave on medium heat.

3 Stir the chicken and vegetables cook until slightly softened, cook. Drain and add to pot of sauce. Bring to a simmer, then stir last half of heavy cream. Simmer 2 or 3 minutes, then stir in the pasta. Sprinkle with Parmesan cheese to serve.

Utica Greens

1. 2 heads escarole (about 2 pounds)
2. ½ cup plus 2 tablespoons olive oil
3. ½ cup sliced onion
4. ½ cup (4 ounces) finely chopped pancetta—or half prosciutto and half cooked bacon
5. 5 cloves garlic, thinly sliced
6. 3 hot cherry peppers in vinegar, drained, stemmed, seeded, and chopped
7. ½ cup Chicken Stock
8. ½ cup Seasoned Bread Crumbs
9. Salt and black pepper, to taste
10. ½ cup grated Asiago cheese
    Directions:
    Preheat oven to 400 degrees Fahrenheit Because escarole tends to be sandy, wash it thoroughly by filling the sink with cold water and swishing the leaves through the water. Drain the water from the sink and repeat the process twice more (or use pre washed escarole). Drain well and cut the escarole into 1-inch strips. In a large pot, bring 6 quarts of salted water to a boil, add the escarole and blanch for 2 minutes. Drain the pot and plunge the escarole into an ice bath (4 cups cold water, 4 cups ice) to stop cooking. Drain thoroughly. In a large skillet, heat ½ cup olive oil over medium heat. Add the onion and pancetta and cook for 5 minutes to soften. Do not brown. Increase heat to medium-high, and add the garlic. Sauté until lightly browned, then add the escarole, peppers, and chicken broth. Combine thoroughly and cook until escarole is wilted. Season with salt and pepper. Transfer the mixture to a 2-quart baking dish. In small bowl, combine the bread crumbs with 2 tablespoons of olive oil. Spread the moistened bread crumbs over the escarole, then sprinkle with Asiago. Bake until the cheese melts, about 15 minutes.