Chicken riggies , Utica riggies My Version

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.

Butterfly the chicken breasts.

Pre-cook the macaroni until al dente, but do not use it until the end of the recipe.

Cut the hot cherry peppers and sweet cherry peppers into smaller pieces.

Slice the mushrooms, removing the hard end first.

Cut the onion while keeping the root intact to avoid crying.

Mince the garlic after smashing it to remove the skin.

Mix olive oil and butter in a pan.

Add the cut peppers and onions to the pan, cooking for about 3-4 minutes.

Add the sliced mushrooms to the pan and cook for an additional couple of minutes.

Add a handful of black olives to the pan and sauté for a few minutes until vegetables are soft.

Add minced garlic to the pan and stir, cooking for another minute or two.

Add Italian seasoning, smoked paprika, cayenne pepper, sea salt, and black pepper to the pan.

Pour in the chicken broth and stir well.

Add the tomato sauce and bring the mixture to a boil, then reduce to a simmer and cover, cooking for about 10-15 minutes.

After about 5 minutes, add the sweet cherry peppers to the sauce and let them cook for a few minutes.

Cut the grilled chicken into smaller pieces.

Add the heavy cream to the sauce and stir.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens