Chicken Riggies | Vodka Sauce Recipe | Chicken Riggies Recipe | Spatchcock Funk

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

chicken breast

🥗Healthier: turkey breast

💰Cheaper: chicken thighs

Turkey is leaner and thighs are more economical.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated Pecorino

Nutritional yeast is dairy-free and cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a high smoke point and is healthier.

Heat a pot and cook chicken sausage until browned, then set aside.

Add 2 tablespoons of extra virgin olive oil to the pot.

Add 4 slices of prosciutto to the pot and render the fat, then set aside with the chicken sausage.

Add 1 finely diced white onion to the pot and cook until translucent, about 5 minutes.

Add 2 diced seeded hot cherry peppers and 1/4 cup diced fire roasted red pepper to the pot.

Add 1 clove of roasted garlic (chopped), 5 chopped fresh basil leaves, and 2 tablespoons of chopped fresh Italian parsley to the pot and stir.

Add the tube of double concentrated tomato paste and stir until everything is evenly coated.

Add 2 tablespoons of vodka to deglaze the pan and 1/4 cup of reserved pasta water, stir and let it go for another minute.

Remove the sauce mixture from heat and slowly stir in 1/2 cup of heavy cream.

Add another 1/4 cup of reserved pasta water and 1/2 cup of grated shredded parmesan to the sauce, then stir in the cooked prosciutto and chicken sausage.

Add the rigatoni pasta to the sauce and stir until everything is evenly coated.

Plate the pasta and sauce, adding more shredded parmesan and broken basil leaves for garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens