Today’s special features every Central New Yorker’s favorite entree to eat, and cook. This Italian-American pasta dish was first originated right here in upstate New York. Sadly, the creator of this masterpiece is unknown, although there are everyday cooks out there trying to steal Jane Doe’s creation (my mom is one of them). Chicken Riggies is an Italian/American pasta dish that can be made multiple ways. Usually, you will find a plate of riggies consisting of chicken, rigatoni pasta, mushrooms and hot or sweet peppers in a spicy creamy tomato sauce. The dish serves to be one of the most famous entrees Utica has to offer. You can find Chicken riggies on almost any local restaurant menu each made differently for your taste and for reasonable prices. One bite of this flavorful pasta dish will have you begging for more!
Local Chicken Riggie Hotspots
Delmonico’s Chicken Riggies- Rigatoni Pasta, Mushrooms, Bell Peppers, Onions, Olives, Hot Peppers and Chicken in our Special Light Sauce…..$15.99
Chesterfields Chicken Riggies- Tender, bite-size pieces of chicken served with rigatoni, Romano cheese, sweet and hot cherry peppers, and red onions in a spicy white wine marinara sauce…..$14.99
Secret Garden- First place winner in the annual riggie fest…..$15.45
Babe’s Macaroni and Grill- Rigatoni with fresh mushrooms, marinated peppers and onions, olives and chunks of chicken tossed in our secret sauce…..$12.99
Ventura’s Restaurant- Rigitaoni and chicken tossed in our homemade vodka sauce…..$ 15.99
Teddy’s Restaurant- Sweet pepper, mushrooms, onions, black olives and chicken with rigatoni in a light wine sauce…..$15.99
Make Your Own
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.
Annual Riggiefest
The first annual Riggiefest was held in Utica, NY, in 2005 at the Utica Memorial Auditorium. It is a contest between local restaurants that feature their version of chicken riggies, which determines what restaurant has the best riggies . The winning restaurant will win the prestigious “Riggie Cup”.
Utica Entertainment 