Chicken Riggies

Step 1

Bring a large pot of salted water (2 tablespoons kosher salt per gallon of water) to boil.

Step 2

Pat the chicken thighs dry and season with salt and pepper on both sides. Heat a large pan to medium heat and sear the chicken in 2 tablespoons of olive oil until cooked through (about 5-6 minutes per side). Place the chicken on a plate and tent with foil.

Step 3

If needed, add a touch more olive oil for the saute process. Add the bell peppers to the pan and saute for about 7-10 minutes or until they take on some color and soften. Add the garlic and cook for 2 minutes more or until it turns golden.

Step 4

Next, add the cherry peppers, cook for 1 minute, then add the wine. Turn heat to high and cook until the liquid reduces by half (about 2-3 minutes). With a wooden spoon scrape up all of the brown bits from the pan. At this time begin boiling the pasta to 1 minute less the al dente.

Step 5

Add the tomatoes and turn the heat back down to medium. Cook the sauce over a lively simmer for 5 minutes or so.

Step 6

Add the cream and mix to incorporate. Slice the chicken into bite-sized pieces. Once the sauce starts to thicken add the chicken and continue to simmer. You can turn the heat down a bit at this point while waiting for the pasta to finish.

Step 7

Add the pasta to the sauce and mix well to coat. If too thick, add a 1/2 cup or more of reserved pasta water. Cook until the pasta reaches al dente (about 1 minute more) then turn off the heat and remove the pan from the burner.

Step 8

Add the Pecorino and mix together. Add a touch of pasta water if required to loosen up the sauce. Add the basil right before serving. If the pasta dries up before serving just add a bit more of the reserved pasta water. Enjoy!