Chicken Riggies

Yield: 0 servings ( Serving Size: servings )
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  • 2 pound(s) Boneless Chicken Breast, cubed
  • 1 can(s) Chicken Broth
  • 3 clove(s) Garlic, minced
  • 20 ounce(s) Jar of Sweet Peppers, sliced and seeds removed
  • 1 stick(s) margarine, not butter
  • 1 Onion, minced
  • 1 cup(s) Parmesean Cheese
  • 1 pound(s) Rigatoni Pasta
  • 3 sliced Hot Cherry Peppers, jarred ones with oil
  • 15 ounce(s) tomato sauce


  1. Sauté onion, garlic, and peppers in the margarine slowly over low/medium heat until the onions are clear

  2. Add the Parmesan, chicken breast, chicken stock, tomato sauce. Simmer for about an hour.

  3. Serve over 1—1½ pounds of cooked rigatoni pasta
June 2013

This recipe is a personal recipe added by BJDoody and has not been tested or endorsed by MyRecipes.

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