Chicken Riggies

By Terry M

Italian-American pasta dish native to the Utica-Rome area of New York State but enjoyed world-wide! Simple and delicious - a keeper for sure!

Ingredients

• 1/2 cup butter
• 1/2 pound pancetta, chopped
• 1 cup onions, minced
• 4 chicken breasts, boneless, skinless
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup tomato sauce
• 1 ounce vodka
• 2 teaspoons Worcestershire sauce
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 2 cups heavy whipping cream
• 1 (8-ounce) package penne pasta, cooked according to package directions
• 1/4 cup Parmesan cheese, grated

Preparation

Step 1

In a large skillet, melt butter over medium heat. Add pancetta and onion and cook 10 minutes, or until pancetta is crispy and onion is soft. Remove pancetta and onion from pan with a slotted spoon, keeping as much butter in pan as possible; set pancetta and onion aside.

Lightly pound chicken to 1/4-inch thickness. Cut into 2-inch pieces.

In a shallow dish, combine flour and salt. Dredge chicken pieces in flour mixture, and cook in pan drippings over medium heat 4 to 5 minutes, or until chicken is lightly browned. Using a slotted spoon, remove chicken from the pan, and set aside.

Add tomato sauce, vodka, Worcestershire sauce, salt, and red pepper flakes to pan drippings, stirring well. Cook over medium heat until bubbly. Stir in cream, and cook until thickened. Return pancetta, onion and chicken to cream mixture. Cook until heated through.

Toss chicken cream mixture with hot cooked pasta. Serve with grated Parmesan cheese.