Recipe: Chicken Riggies

Made Chicken Riggies tonight on request.
Takes about an hour
Serves 4 Americans


Ingredients:
1 lb Boneless, skinless chicken breast, cubed or in strips
6 Medium-sized mushrooms, sliced, I used basic white button
3 stalks green onion
1/2 clove Garlic, minced or pressed
4 Tbsp butter, melted in pan
1/2 to 1 lb Various hot peppers of your choice, Cut however your heart desires. Italian hot cherry preferred, but we can't get them here so used jarred jalapeno. Used about 1/2 a mason jar. Yes it's a lot, I know.
A little less than 1/2 kilo rigatoni pasta

For Sauce: Can use premade pasta sauce if you want, or your own recipe or whatever. This is an easy way if the store's run out.
2 large cans Crushed tomatoes, I used diced and hit them up with the immersion blender. worked well.
1/2 to 1 White onion, preferably in rings to your taste
A handful Italian seasonings (basil, oregano, etc) pepper and salt, tossed in

1/2 quart Heavy cream
Tablespoon Extra virgin olive oil


Instructions:

1. Chop up all your veggies, place the mushrooms and scallions in one bowl, and have all your peppers in another bowl. Cut up your chicken and leave it on the chopping block. This takes longer if you're breaking down a whole bird.

2. Put the crushed tomatoes in a medium sauce pan. Put on a low heat, adding white onion and all the seasonings. Base amounts of spice, salt, & pepper on your liking. Periodically stir. You want that nice, slow Italian sauce bubble.

3. Heat butter and garlic in a large high sided frying pan on a medium heat. Once you can smell the cooking garlic, immediately add mushrooms and scallions. Saute until lightly browned, roughly 10 minutes. Get your pasta water started on the heat. Add olive oil to water.

4. Add chicken to frying pan. Increase heat slightly. Let chicken cook about 5 to 10 minutes sitting on top of mushrooms and scallions, then stir continuously. Cook almost all the way through. Don't forget to stir the red sauce! Add pasta to water when it's ready and cook it.

5. Once chicken appears almost fully cooked, add your peppers. Keep heat close to med-high. Let cook for about 10 more minutes. Your pasta should be done, so drain it.

6. Add heavy cream in with chicken and peppers. Let cook on medium heat for about 15 minutes.

7. Combine everything and plate. Mine always comes out a little dry, so I add more cream at the end as needed.