Creamy Garlic Riggies with Chicken
plus Tomato & Lemon
- Wheat
- Milk
If you happen to hail from the Utica region of New York State, this dish need not be described. All other hungry diners: Slap on those seat belts, and get ready for a wild pasta night ride! Riggies = rigatoni (a.k.a. one of our favorite tubular pastas). We toss it in a creamy, garlicky lemon sauce studded with fresh tomato and top it with juicy sliced chicken. Though traditional chicken riggies have a touch of heat, showering this dish in red pepper flakes (or not!) is completely up to you—you’re the one driving this rig!
Ingredients
1 unit
Tomato
2 clove
Garlic
1 unit
Lemon
10 ounce
Chicken Breasts
1 unit
Fry Seasoning
1 unit
Rigatoni
(Contains: Wheat)
1 unit
Garlic Powder
1 unit
Cream Cheese
(Contains: Milk)
1 unit
Sour Cream
(Contains: Milk)
Not included in your delivery
Salt
Pepper
2 teaspoon
Cooking Oil
¼ cup
Milk
(Contains: Milk)
Nutrition Values
Cooking Steps
Adjust rack to middle position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Wash and dry produce. Dice tomato into ¼-inch pieces. Peel and finely chop garlic. Zest and quarter lemon (for 4 servings, zest one lemon and quarter both).
Pat chicken dry with paper towels; season all over with Fry Seasoning, salt, and pepper. Place on a lightly oiled baking sheet (for easy cleanup, line baking sheet with aluminum foil first). Roast on middle rack until chicken is browned and cooked through, 12-15 minutes. Transfer to a cutting board. Once cool enough to handle, thinly slice crosswise.
Once water is boiling, add pasta to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ¼ cup pasta cooking water (½ cup for 4 servings), then drain and set pasta aside (keep empty pot handy for the next step).
Heat a drizzle of oil in same pot over medium heat. Add tomato, chopped garlic, and garlic powder; cook, stirring, until fragrant and tomato is slightly softened, 1-2 minutes. Remove from heat; stir in cream cheese, sour cream, ¼ cup milk, ¼ tsp salt, a squeeze of lemon juice, and a pinch of lemon zest. (For 4 servings, use ½ cup milk and ½ tsp salt.)
Add drained pasta and a splash of reserved pasta cooking water to pot with sauce; toss to coat. Taste and season with salt and pepper.
Divide pasta between bowls and top with sliced chicken. Serve with remaining lemon wedges on the side.
Chicken is fully cooked when internal temperature reaches 165°.
