Chicken Riggies - margarine

Method

• What You'll Do
• 1) Melt the stick of margarine over low in a large pan or pot, once melted, add the minced onion. If you don't know how to mince an onion, check out this video. If your eyes start to hurt while you're mincing, put on a pair of sunglasses, it totally works.
• Minced Onion
• Minced Onion
• Minced Onion Melting in Margerine
• Minced Onion Melting in Margarine
• 2) While the onions are cooking slowly (almost melting), seed and chop up your peppers. When the onions start to become translucent, add the peppers and minced garlic to the pan.
• Chopped up Cherry Peppers
• Chopped up Cherry Peppers
• Add the Cherry Peppers and Minced Garlic to "Melted Onions"
• Add the Cherry Peppers and Minced Garlic to "Melted Onions"
• 3) Cook the peppers for 5 minutes and then add the chicken. Saute until chicken starts to turn white (doesn't need to be fully cooked). Then add the chicken broth, tomato sauce, cream and parmesan cheese. At this point, I'll also take about a table spoon of the hot cherry pepper juice and drop it in the sauce.
• Add the Chicken and Saute
• Add the Chicken and Saute
• Add the Broth, Sauce, Cream and Cheese
• Add the Broth, Sauce, Cream and Cheese
• 4) Cover and let simmer on low heat for 1 hour. Stir occasionally. After 1 hour, uncover, and turn the heat up to medium and let simmer for another 10 minutes. Sometimes the sauce separates a bit, but it's not big deal. Just take a whisk and bring it back together.
• 5) Serve over 1-1.5 lbs rigatoni pasta.
• That's it! This is a pretty simple recipe, but it's a dish that packs big flavor. Utica natives, where is your favorite place to get riggies?