Creamy Spicy Chicken Riggies

Ingredients

• 500g (1.1 lb) boneless, skinless chicken breasts, cut into bite-sized pieces 500g (1.1 lb) boneless, skinless chicken breasts, cut into bite-sized pieces
• 400g (14 oz) rigatoni pasta 400g (14 oz) rigatoni pasta
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 medium onion, finely chopped 1 medium onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced 1 green bell pepper, thinly sliced
• 2 hot peppers (such as jalapeno or serrano), thinly sliced 2 hot peppers (such as jalapeno or serrano), thinly sliced
• 1 can (400g/14 oz) crushed tomatoes 1 can (400g/14 oz) crushed tomatoes
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 teaspoon dried basil 1 teaspoon dried basil
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (adjust to taste) 1/2 teaspoon red pepper flakes (adjust to taste)
• Salt and black pepper, to taste Salt and black pepper, to taste
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories (kcal / KJ): 520 kcal / 2176 KJ
• Fat (total, saturated): 28g, 14g
• Carbohydrates (total, sugars): 38g, 8g
• Protein: 32g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Cook the rigatoni pasta according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the chicken pieces and cook until browned and cooked through. Remove the chicken from the skillet and set aside.
3. 3.
   In the same skillet, add the chopped onion, minced garlic, and sliced bell peppers. Sauté until the vegetables are tender.
4. 4.
   Add the hot peppers, crushed tomatoes, heavy cream, dried basil, dried oregano, and red pepper flakes to the skillet. Stir well to combine.
5. 5.
   Bring the sauce to a simmer and let it cook for about 10 minutes, allowing the flavors to meld together. Season with salt and black pepper to taste.
6. 6.
   Add the cooked chicken and rigatoni pasta to the skillet. Toss gently to coat the pasta and chicken with the sauce.
7. 7.
   Cook for an additional 2-3 minutes, until everything is heated through.
8. 8.
   Serve the Creamy Spicy Chicken Riggies hot, garnished with fresh basil leaves.

Treat your ingredients with care...

• Chicken breasts — To ensure tender and juicy chicken, avoid overcooking. Cook until the internal temperature reaches 165°F (74°C).
• Hot peppers — Adjust the amount of hot peppers according to your spice preference. Remove the seeds for a milder heat or leave them in for extra spiciness.

Tips & Tricks

• For a healthier version, you can substitute the heavy cream with Greek yogurt or coconut milk.
• If you prefer a smoother sauce, you can blend the crushed tomatoes before adding them to the skillet.
• Customize the level of spiciness by adjusting the amount of red pepper flakes and hot peppers.
• Leftovers can be refrigerated and reheated the next day. The flavors tend to meld together even more, making it even more delicious.
• Serve with a sprinkle of grated Parmesan cheese for an extra touch of flavor.

Serving advice

Creamy Spicy Chicken Riggies is best served hot, straight from the skillet. Garnish with fresh basil leaves to add a pop of color and freshness.

Presentation advice

To enhance the presentation, arrange the rigatoni pasta and chicken pieces neatly on a plate. Drizzle some of the creamy tomato sauce over the top and garnish with a sprig of fresh basil.