How To Make Utica Chicken Riggies Recipe (original) - Plate Night Episode 14

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.

Cook rigatoni in salted boiling water until al dente, about 8-10 minutes; drain and set aside.

Heat olive oil in a large skillet over medium heat until shimmering.

Add diced chicken breast to the skillet; sauté until browned and cooked through, about 5-7 minutes.

Stir in chopped onion and minced garlic; cook until onion is translucent, about 3-4 minutes.

Add sliced bell peppers; sauté until softened, about 3-4 minutes.

Pour in crushed tomatoes and bring to a simmer; cook for 5 minutes to meld flavors.

Stir in heavy cream and season with red pepper flakes, salt, and black pepper; simmer for 3-4 minutes.

Combine cooked rigatoni with the sauce in the skillet; toss to coat evenly.

Sprinkle with grated Parmesan cheese, chopped basil, and oregano; mix well.

Serve hot, garnished with fresh parsley.

Cooking Techniques

Spice Level:

Allergens