Pasta is a stomach’s best friend, but which pasta is the best? We all have our own opinions but mine definitely has to be Chicken Riggies. If you haven’t tried it, you are missing out, so here is a recipe on making Chicken Riggies!

Chicken Riggies

Ingredients:

White sauce:

• 4T Butter
• ¼ c. Flour
• 2 c. Heavy or Light cream
• ⅛ t. White pepper
• handful(s) of pecorino romano/parm cheese to taste

Red sauce:

• 1 bunch of fresh basil
• 1 T oregano
• 3 T Olive oil
• 4 cloves fresh garlic
• 2 Cans of Puree tomatoes

Pasta:

• Rigatoni pasta
• 2 Red peppers ( chopped )
• 3 roasted red peppers ( drained and minced)
• 1 ½ pounds skinless, boneless chicken breasts

Instructions:

Red Sauce:

1. Add puree tomatoes into a pot with fresh chopped basil.
2. Saute` garlic in oil until translucent
3. Add to sauce
4. Add oregano
5. Stir, 30-45 minutes.

White Sauce:

1. Melt butter, whisk in flour until pasty.
2. Add cream and pepper
3. Simmer until low boil
4. Throw in cheese at the end
5. Mix ½ - ¾ the red sauce into the white sauce, stir.

Pasta:

1. Place pasta into a pot of salted boiled water, cook until tender, about 8 to 10 minutes
2. Drain and keep warm.
3. Chop chicken into bite sized pieces and cook over a skillet with olive oil
4. Season chicken with salt and pepper, cook until no longer pink in the middle, about 7 minutes.
5. Add chopped peppers, and mix together
6. Add sauces and mix together
7. Enjoy!