I couldn’t find the original diary but I know there was one for simple weeknight meals. Tonight I made Crockpot Chicken Riggies and it was a success. Chicken Riggies are a regional dish in upstate NY. The recipe originated in Utica, NY as far as I know. Here’s the recipe
- 4-6 boneless, skinless chicken breast, cubed
- 1 package of sliced mushrooms
- 1 diced green pepper
- 1 diced red pepper
- 3-5 jarred cherry peppers, diced
- 3 minced garlic cloves
- 1 can sliced black olives
- 1 jar tomato sauce
- 1 jar alfredo sauce
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/4 tsp black pepper
- 2 lbs Rigatoni
- 1 cup Parmesan cheese
Throw everything but the pasta and parmesan into crockpot. Cook on high 4 hours. Cook pasta slightly al dente. Add parmesan cheese just before serving. Combine pasta and chicken/sauce mixture.
I used alfredo sauce from the refrigerated case as I found one there with no eggs for my egg allergic child who didn’t eat this anyway but he was safe regardless. My other preference is for jarred tomato sauce with no sugar added. None of my Italian neighbors sugar their sauces. Also I forgot to add the olives and mushrooms today and it’s still good. The cherry peppers give it a bit of a kick so if that’s not your thing, you may want to omit them.
Please add more easy recipes in the comments if you have them. This one is going into my repertoire along with the crockpot salsa chicken enchiladas posted here.