Teddy’s Award-Winning Chicken Riggies
recipes local favorites
8 oz of boneless chicken breast 2 oz diced bell peppers 2 oz diced onions 2 oz sliced white mushrooms 4 each black olives 1 oz chopped garlic 2 oz extra virgin olive oil 2 oz white wine 4 oz chicken broth 8 oz Teddy’s homemade Alfredo sauce 4 oz of Teddy’s homemade tomato sauce 5 oz rigatoni pasta sliced cherry peppers to taste Rigatoni, cooked al dente (one serving)
Chef and owner of Teddy’s Restaurant in Rome, Carlos Moran, makes some good chicken riggies. So good, that not only did his recipe win first place at the first Riggiefest in 2005, it won 3 consecutive years. In 2008, Teddy’s Restaurant was inducted into the Chicken Riggies Hall of Fame. In 2010, they won the prestigious Riggie Cup again. He first shared his winning recipe with Mohawk Valley Living back in 2008 and we still get requests for it. So here it is!
Preparation: Sauté the peppers, onions, mushrooms, olives and garlic in oil, until onions are translucent. Add diced chicken to the mix. Cook for 2 more minutes, then deglaze the pan with 2 ounces of white wine. Simmer for 30 seconds to burn off the alcohol. Add 4 ounces of chicken broth and the rigatoni and simmer for 2 more minutes until liquid is reduced to 1 ounce of chicken broth. Add the Alfredo and tomato sauce. Toss the rigatoni and simmer for another minute. Ready to serve. Serves one Teddy’s portion.
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