Chicken Riggies

This pasta dish from Utica, New York, is made with chicken, rigatoni, and hot or sweet peppers in a spicy tomato cream sauce. We used some of the brine from the jarred pickled peppers to marinate the chicken, and more to lend its punchy heat to the tomato sauce; the cream in the sauce tempers the heat of the peppers. If you have the time and patience, cover the pot of pasta with a lid and let the flavor meld for three minutes before eating.

Nutrition Information

284 Calories

10g Carbohydrates

8g Protein

468mg Potassium

8g Fiber

1g Sugar

Ingredients

1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
½ teaspoon kosher salt, plus more to taste
¼ teaspoon black pepper
½ cup seeded and finely chopped pickled hot cherry peppers, plus 6 tablespoons pickle brine (from 1 [22.2-ounce jar), divided
3 tablespoons olive oil
3 cups coarsely chopped trimmed mixed fresh mushrooms (such as oyster, shiitake, and cremini mushrooms) (from 8 ounces whole mushrooms)
1 small (6-ounce) yellow onion, finely chopped (1 cup)
1 medium-size (9-ounce) red bell pepper, chopped (1 1/2 cups)
2 tablespoons minced garlic (about 6 garlic cloves)
1 cup dry white wine
2 (28-ounce) cans whole peeled San Marzano plum tomatoes, finely crushed by hand
½ teaspoon dried oregano
1 pound uncooked rigatoni pasta
1 cup heavy whipping cream
Pecorino Romano cheese, grated with a Microplane grater