Chicken Riggies I recipe

All Recipes Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet

Ingredients

1 (8 ounce) package uncooked rigatoni pasta
4 skinless, boneless chicken breast halves, cubed
2 cups red spaghetti sauce
1 green bell pepper, chopped
1 red bell pepper, chopped
1 onion, chopped
1 (8 ounce) package sliced fresh mushrooms
1 (15 ounce) can sliced black olives, drained
1 (8 ounce) jar hot cherry peppers, drained
2 cups Alfredo sauce

Nutrition Info

978.3 calories
carbohydrate: 79.6 g
cholesterol: 121.9 mg
fat: 54.2 g
fiber: 12.4 g
protein: 46 g
saturatedFat: 17 g
servingSize: -
sodium: 3047.9 mg
sugar: 16.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente, drain.

  2. In a large skillet over medium high heat, saute chicken for 5 to 7 minutes, until well browned. Add spaghetti sauce, reduce heat to low, and simmer for 20 minutes.

  3. Add green bell pepper, red bell pepper, onion, mushrooms, olives, and hot peppers. Stir all together and simmer for 40 minutes.

  4. Add Alfredo sauce, stir until blended, and simmer for another 10 minutes. Spoon over hot, cooked pasta and serve.

Recipe Yield

4 servings

Recipe Note

Chicken breasts simmered with red sauce, peppers, mushrooms, black olives and alfredo sauce and served over hot cooked rigatoni pasta. Get rigged with Chicken Riggies!

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