Chef John’s Utica-Style Chicken Riggies

1. 1

   Warm olive oil in a large saucepan over medium heat. Add the onion, mushrooms, sausage, salt, and black pepper; cook and stir until the vegetables soften and the sausage is browned, 6 to 7 minutes.

2. 2

   Stir the chopped chicken into the sausage mixture; cook and stir over medium-high heat until browned, about 5 minutes.

3. 3

   Pour in the Marsala wine; cook while scraping the browned bits from the bottom of the pan with a wooden spoon until the wine is mostly evaporated, 2 to 3 minutes.

4. 4

   Add the tomatoes, chicken broth, cream, and water; simmer for 30 minutes. Add more water if the sauce becomes too thick.

5. 5

   Stir in the peppers, olives, and garlic; simmer until thickened, 15 to 20 minutes.

6. 6

   Season with salt and black pepper; stir in the parsley.

7. 7

   Meanwhile, bring a large pot of lightly salted water to a boil.

8. 8

   Cook the rigatoni in the boiling water, stirring occasionally, until tender yet slightly firm to the bite, about 11 minutes. Drain.

9. 9

   Combine the sauce and rigatoni, stir in the cheese, cover, and let sit until the rigatoni absorbs the sauce, 1 to 2 minutes.

• Calories 1195.62 kcal High
• Protein 61.16 g Good Source
• Carbs 134.75 g Moderate
• Total Fat 44.94 g High
• Saturated Fat 16.57 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 222.17 mg High
• Sodium 2232.08 mg High
• Fiber 16.83 g Good Source
• Sugar 34.9 g High
• Added Sugar 22.3 g High
• Calcium 290.64 mg Good Source
• Iron 9.52 mg Good Source
• Potassium 946.4 mg Good Source
• Vitamin A 46.88 mcg_rae Low Source
• Vitamin C 24.5 mg Good Source
• Vitamin D 0.26 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅
• Alcohol 🚫🍷