Chicken Riggies

Chicken Riggies

April 3, 2017


16 oz. Rigatoni

1 tsp Olive Oil

1 tbsp minced garlic

1 cup chopped onion

1 tsp salt

1 tsp black pepper

12 oz. (packaged) sliced mushrooms

24 oz. pasta sauce

1 cup Rachel’s Raquette Lake Elixir

1 cup half & half (or I used fat free half & half)

1 lb cooked cubed chicken breast

8 minced cherry peppers

grated parmesan cheese


1Sauté garlic & onion in oil until tender.

2Add sliced mushrooms, and season with salt and pepper.

3Add pasta sauce and Elixir and bring to a simmer.

4Add half & half, stirring constantly

5Add cubed chicken breast and cherry peppers.

6Ladle over cooked Rigatoni and garnish with parmesan cheese.


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