Chicken Riggies

Ingredients

• Kosher salt
• 1  box (16 oz) rigatoni
• 2 tbsp. extra virgin olive oil
• 2 boneless, skinless chicken breasts, cut into bite size pieces
• 1/2 medium onion, chopped
• 2 large bell peppers, chopped
• 3/4 hot or sweet pickled peppers, chopped
• 3 cloves garlic, minced
• 1/2 tsp. red pepper flakes, optional
• 1/2 c. dry white wine
• 2 c. tomato puree or sauce
• Freshly ground black pepper
• 1 c. freshly grated parmesan, plus more for garnish
• Fresh basil, chopped, for garnish

Description

1. Step 1Bring a large pot of water to a boil and add 2 tablespoons of salt. Add pasta and cook until just al dente, between 5-7 minutes. Drain, but reserve about 1 cup of the pasta water. Set aside pasta and reserved pasta water.
2. Step 2In a large heavy-bottomed pot over medium heat, add the oil and heat until shimmering. Working in batches, add chicken in 1 layer and cook until browned on all sides, about 4 to 5 minutes. Transfer chicken to a plate.
3. Step 3Add onion and cook until translucent, about 5 minutes. Stir in hot (or sweet) peppers and bell peppers, and cook until softened, about 5 minutes more. Add garlic and chili flakes (if using), and cook until just fragrant, about 1 minute.
4. Step 4Pour in the white wine, and deglaze the pan by scraping up any browned bits. Allow to cook for 2 to 3 minutes. Add tomato puree, and stir until everything is combined. Bring to a boil, lower heat, and simmer for about 7 minutes.
5. Step 5Add the chicken to the pan and allow to cook for an additional 3 to 4 minutes, just until the chicken is cooked through. Stir in the Parmesan and allow it to melt into the sauce. Season to taste with salt and pepper.
6. Step 6Add the pasta and ½ cup of pasta water to the pan. Stir until the sauce is cohesive, adding more pasta water as needed to loosen the sauce. Simmer for 1 to 2 minutes, or until the pasta has reached the texture you desire.
7. Step 7Serve in bowls, and garnish with more cheese and basil.