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Meal Planning and Chicken Riggie Recipe

Updated August 8, 2022

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Meal Planning and Chicken Riggie Recipe essay

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Hello! I know I promised you all a recipe today and I will get to that. I’m sharing my favorite recipe for an Upstate New York meal called Chicken Riggies. Even though I live in North Carolina I am a Yankee at heart and will always prefer my hometown cuisine. First, however, I want to talk about meal planning. In today’s world, no one has enough time or money for anything. I’ve been trying for the past couple years at least to start being more organized with my meal planning and grocery shopping. Now that we’re living on a much tighter budget it’s something I have to do.

In order to make this easier, I’ve created a meal planning and a grocery list printable based on my needs and the needs of other wives, mothers, fathers, anyone who handles the food purchasing and preparing in a family. I’m sharing these printables for free with anyone who joins my mailing list! Chicken Riggies: A while ago I had made a batch of chicken riggies and my husband and I (who worked at the same place at the time) took leftover to work. A friend of ours asked for the recipe so that he could make it and impress his wife with his amazing cooking skills, and she loved it. Chicken Riggies are basically rigatoni in a spicy vodka sauce with chicken.

Looking at recipes online a lot of people claim this is a simple recipe, and it is, but it’s very time-consuming. It usually takes me at least two hours to get this meal on the table, but most of that is waiting. There’s probably half an hour of active work. It’s also pretty prep-intensive. I wouldn’t recommend you try this dish unless you enjoy cooking. If you don’t, you might lose your mind halfway through seeding and chopping the peppers. That being said, if you want to try it go right ahead, the results are definitely worth it. Speaking of chopping, I recommend investing in some good knives if you don’t have any yet. I have this set and love it! If you don’t want to purchase an entire set, this is my favorite knife, and everyone needs one. Yes, those are both affiliate links, but I really do use and love them. Most of my ingredients and directions are suggestions. Because this is cooking, not baking, it’s more experiment than actual science. That’s the best thing about cooking, you can switch out ingredients and come up with something amazing all on your own. A lot of things can be added to this recipe to give it a little more yum.

The most popular add-ins are mushrooms and olives, my husband doesn’t like either of these so I never include them. Ingredients: 1 stick of margarine (I am a butter lover, I use real butter in everything about this recipe. For some reason the margarine makes all the difference and you need it.) 1 onion, minced 1-3 cloves of garlic, depending on personal taste and size of cloves 1 jar of sweet cherry peppers (usually about 20oz but you can’t always find the exact size) 3 Pepperoncini (Most recipes call for hot cherry peppers, I can never find them and pepperoncini is a good substitute. You can use any hot pepper you prefer) 1 cup parmesan cheese About 1lb chicken breast (I used one large breast, this is one of those things you can use more or less of to your taste) 1 2/3 cup chicken broth (about one can) 1 15oz can of tomato sauce 1/2 pint heavy whipping cream 1 box of rigatoni Directions: Melt the margarine in a large pan or pot over low to medium-low heat. While the margarine is melting mince the onion and garlic. Add the onion to the margarine and continue cooking low and slow.

You want the onions to almost melt. I’ve been known to let my onions cook for close to an hour. While the onions are cooking seed and chop your peppers. I tend to chop them into smaller pieces because that’s how my family likes it, personally, I think a little larger would be awesome. Once your onions start to look translucent add the peppers and garlic. Continue cooking on low for about 5 minutes, then add the chicken and turn up to medium. Stir often until the chicken turns white, then add the broth, cream, tomato sauce, and cheese. Whisk and mix until everything is combined and the cheese is melted. The sauce will separate during the cooking process but it’s supposed to so just whisk it back together real quick. Once everything is mixed up and simmering, return to low and cover. Let simmer for at least an hour.

When you’re almost ready to eat prepare the pasta per the instructions on the box to al dente. (I believe this takes about 15 minutes.) When the pasta is almost done, turn the sauce back up to medium for 10 minutes, stirring often. Serve the sauce over the rigatoni. I like to sprinkle (to be honest, it’s a big sprinkle) more parmesan on top and serve with warm rolls. A salad would be better, but I like carbs. My family never eats the entire recipe in one sitting, so I usually cook just as much pasta as I need and put the leftover sauce into a rinsed out spaghetti sauce jar. If you put the hot sauce in the jar and then stick it into your fridge it usually reseals and will keep the sauce for a while. We never really need that, we eat the leftovers within a couple days, but to each their own. Again, this is one of my favorite meals and I’m so glad I got to share it with you guys. Let me know if you make it and how it turns out! And don’t forget to join my mailing list for my free meal planning template!

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Meal Planning and Chicken Riggie Recipe. (2022, Aug 08). Retrieved from