Chicken Riggies

1. 1

   Bring a large pot of lightly salted water to a boil over high heat. Add the rigatoni pasta and cook until slightly firm to the bite, 8 to 10 minutes. Drain and keep warm.

2. 2

   Heat the olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper; cook in the hot oil until lightly browned on all sides and no longer pink in the center, about 7 minutes. Remove the chicken from the skillet and keep warm.

3. 3

   Stir the onion, Cubanelle peppers, and garlic into the skillet. Cook and stir until the onion softens, about 4 minutes. Add the crushed tomatoes, roasted red peppers, and hot cherry peppers; bring to a simmer. Stir in the cooked chicken and heavy cream; simmer for 2 to 3 minutes.

4. 4

   Stir in the pasta, then garnish with Parmesan cheese.

• Calories 776.9 kcal High
• Protein 46.24 g Good Source
• Carbs 105.18 g Moderate
• Total Fat 20.54 g High
• Saturated Fat 7.14 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 119.04 mg High
• Sodium 935.39 mg High
• Fiber 10.85 g Good Source
• Sugar 10.09 g High
• Added Sugar 0.0 g Low Source
• Calcium 178.5 mg Moderate
• Iron 5.51 mg Good Source
• Potassium 952.32 mg Good Source
• Vitamin A 57.2 mcg_rae Low Source
• Vitamin C 72.17 mg Good Source
• Vitamin D 0.0 mcg Low Source

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

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