Chicken Riggis Recipe
Tender boneless chicken sautéed in a fresh rosemary tomato cream sauce tossed with broccoli, diced tomatoes, mushrooms, and hot cherry peppers served over penne
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Cook the Penne
In a large pot, bring salted water to a boil. Add penne pasta and cook according to package instructions until al dente. Drain and set aside.
- 2
Sauté the Chicken
In a large skillet, heat olive oil over medium heat. Add boneless chicken breasts, season with salt and pepper, and sauté until golden brown and cooked through, about 6-7 minutes per side. Remove chicken from the skillet and let rest before slicing.
- 3
Prepare the Sauce
In the same skillet, add minced garlic, sliced mushrooms, and diced tomatoes. Sauté for about 3-4 minutes until mushrooms are tender. Stir in fresh rosemary and hot cherry peppers.
- 4
Add Cream
Pour in the heavy cream and bring to a gentle simmer. Cook for 2-3 minutes until the sauce thickens slightly.
- 5
Combine Ingredients
Add broccoli florets to the sauce and cook for an additional 5 minutes until broccoli is tender. Slice the sautéed chicken and add it to the skillet along with the cooked penne. Toss everything together until well combined.
- 6
Serve
Taste and adjust seasoning if needed. Serve hot, garnished with additional rosemary if desired.
