GRILLED Chicken Riggies Recipe from Utica, NY | A Taste of Upstate NY | Man Who Eats

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.

Set up the grill for direct medium-high cooking at about 350 to 400 degrees.

Pound the chicken to a quarter-inch thickness and season liberally on both sides with Italian seasoning.

Grill the chicken for 10 to 12 total minutes, flipping halfway through, until the internal temperature reaches 150 degrees.

Remove the chicken from the grill and chop it into bite-size pieces; set aside.

In the largest saucepan, heat oil over medium heat until shimmering.

Add onions, roasted red pepper, cherry peppers, and mushrooms; sauté until all vegetables are soft, about 5 minutes.

Add slivered garlic and sauté until fragrant, about 1 minute.

Deglaze with red wine, then stir in crushed tomatoes, a parmesan rind, and a sprig of basil.

Continue cooking for 20 minutes until slightly reduced, stirring often.

Bring a large pot of water to a boil and cook rigatoni just short of al dente, about 10 minutes; reserve a quarter cup of the pasta water and drain.

Add chopped chicken, cooked rigatoni, reserved pasta water, and a good cup of grated fresh parmesan to the sauce.

Cook for 3 to 5 additional minutes until the pasta has absorbed some of the sauce and all elements are coated in the creamy mixture.

Serve in a bowl with a sprinkle of fresh chopped basil or parsley and extra freshly grated parmesan cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens