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Chicken Riggies And Greens Recipe

Name: Nyonyas Chicken Riggies And Greens Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 6 cups fresh spinach or baby kale (packed, chopped if large); 1 tbs olive oil (for sautéing greens); 2 cloves garlic (minced); 1 tsp salt; 0.5 tsp black pepper; 1 tsp lemon juice (optional, to brighten); 1 lb boneless skinless chicken thighs or breasts (trimmed, cut into 1" pieces); 1 tsp salt; 0.5 tsp black pepper; 1 tsp Italian seasoning; 0.5 tsp red pepper flakes (adjust for heat); 1 tbs olive oil (for cooking chicken); 1 tbs olive oil; 1 yellow onion (medium, finely chopped); 3 cloves garlic (minced); 0.75 cup roasted red peppers (jarred, drained and sliced); 2 tbs tomato paste; 28 oz crushed tomatoes (canned); 0.5 cup chicken broth; 0.75 cup heavy cream (or half-and-half for lighter); 0.75 cup grated Parmesan cheese; 0.5 tsp sugar (optional, to balance acidity); 0.5 tsp dried oregano; 0.5 tsp dried basil; 1 tsp salt; 0.5 tsp black pepper; 12 oz rigatoni (or other tubular pasta); 0.25 cup fresh basil (chiffonade) or parsley; 0.25 cup additional grated Parmesan (for serving); 0.25 tsp cracked black pepper (optional)

Inspired by Nyonya

Time1h

Serves4

Make Chicken Riggies And Greens Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Greens

6 cups fresh spinach or baby kale (packed, chopped if large)

1 tbs olive oil (for sautéing greens)

2 cloves Garlic (minced)

1 tsp Celtic sea salt

1/2 tsp black pepper

1 tsp lemon juice (optional, to brighten)

Chicken and Seasoning

1 lb boneless skinless chicken thighs or breasts (trimmed, cut into 1" pieces)

1 tsp Celtic sea salt

1/2 tsp black pepper

1 tsp Italian seasoning

1/2 tsp red pepper flakes (adjust for heat)

1 tbs olive oil (for cooking chicken)

Sauce & Rigatoni

1 tbs olive oil

1 yellow onion (medium, finely chopped)

3 cloves Garlic (minced)

3/4 cup roasted red peppers (jarred, drained and sliced)

2 tbs tomato paste

28 oz crushed tomatoes (canned)

1/2 cup Chicken broth

3/4 cup heavy cream (or half-and-half for lighter)

3/4 cup Grated Parmesan cheese

1/2 tsp sugar (optional, to balance acidity)

1/2 tsp Dried oregano

1/2 tsp dried basil

1 tsp Celtic sea salt

1/2 tsp black pepper

12 oz rigatoni (or other tubular pasta)

To Finish

1/4 cup fresh basil (chiffonade) or parsley

1/4 cup additional grated Parmesan (for serving)

1/4 tsp cracked black pepper (optional)

Method

Greens

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and sauté 30 seconds until fragrant but not brown.

Add the packed spinach or baby kale in batches, stirring until wilted (about 2–3 minutes). If using large kale, cook until tender, about 4–5 minutes.

Season with 1 tsp salt, 1/2 tsp black pepper and 1 tsp lemon juice (if using). Remove the greens to a bowl and set aside. Keep any accumulated juices in the pan for later use.

Chicken and Seasoning

Pat 1 lb chicken pieces dry and season evenly with 1 tsp salt, 1/2 tsp black pepper, 1 tsp Italian seasoning and 1/2 tsp red pepper flakes.

Heat 1 tablespoon olive oil in the same large skillet over medium-high heat. Add the chicken in a single layer (work in two batches if needed) and sear until golden and cooked through, about 4–5 minutes per side for pieces this size (internal temp 165°F / 74°C).

Transfer cooked chicken to a plate and tent with foil. Leave any browned bits and oil in the pan; if the pan is dry, add 1 extra teaspoon olive oil.

Sauce & Rigatoni

Prepare pasta

Bring a large pot of salted water to a boil. Cook 12 oz rigatoni according to package directions until al dente (usually 9–11 minutes). Reserve 1 cup pasta water, then drain and set aside.

While pasta cooks, heat 1 tablespoon olive oil in the skillet over medium heat. Add the finely chopped medium onion and sauté 4–5 minutes until translucent.

Stir in 3 minced garlic cloves and cook 30–45 seconds until fragrant. Add 3/4 cup drained roasted red peppers, and 2 tablespoons tomato paste. Cook 1–2 minutes, stirring, to caramelize the paste slightly.

Pour in 28 oz crushed tomatoes and 1/2 cup chicken broth, scraping up browned bits from the pan. Stir in 1/2 tsp dried oregano, 1/2 tsp dried basil, 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp sugar (if using). Bring to a gentle simmer and cook 8–10 minutes to deepen flavors.

Reduce heat to low and stir in 3/4 cup heavy cream and 3/4 cup grated Parmesan until smooth. Simmer 1–2 minutes more; if sauce is too thick, add reserved pasta water, 2–3 tablespoons at a time, until you reach a creamy, coat-the-pasta consistency.

Return cooked chicken to the skillet along with any juices. Gently fold in the cooked rigatoni and the wilted greens. Warm everything through for 2–3 minutes so flavors meld; add more pasta water if needed to loosen the sauce.

To Finish

Taste and adjust seasoning with salt, pepper and red pepper flakes as desired. Stir in 1/4 cup chopped fresh basil or parsley.

Serve the chicken riggies and greens hot, sprinkled with an additional 1/4 cup grated Parmesan and a little cracked black pepper. Leftovers will keep in the refrigerator for up to 3 days.