Chicken Riggis Recipe
Recipe information
Make Chicken Riggis in just 30m. Tender boneless chicken sautéed in a fresh rosemary tomato cream sauce tossed with broccoli, diced tomatoes, mushrooms, and hot cherry peppers served over penne
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Frequently paired with
The best thing to pair and share with Chicken Riggis
Ingredients
Main Ingredients
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.
Local Coupons
No local coupons found for this recipe's ingredients.