Chicken riggies Name: tanya fassett Base: fort lewis , washington Recipe: ( this recipe is from central ny area . mainly utica and around that area, were it has it's own "chicken riggie festival" . this is a red sauce recipe.) Chicken riggies ( other wise known as riggies ) 2# size rigatoni pasta 4 to 6 chicken breast ( cooked and diced up to a nice size) 2 sticks or less of margarine 1 large onion 2 large peppers cut in to peices ( they can be hot or bell peppers if you don't like the heat - but mainly this dish is called for hot peppers) 2 jalapino peppers ( cut up of course ) 2 cans(large) of crushed tomatoes ( or your fav. tomato sauce) garlic clove if you want to ( a small one ) cook your chicken in the butter until done ( I'd have the breast cut up while you do this it is way easier). take out and cut up when cooled.put in bowl for now. cook up all the peppers and the onion till soft ( use the same pan you use to cook the chicken in ). combine the chicken peppers and the onion, garlic and salt and pepper . add the tomato suce and mix together ( you can warm up the sauce in a pan and season the way you would like ) Cook your rigatoni till aldente . Drain and rise the pasta . COmbine the pasta with the sauce ad pepper mixture. this make a large amount it typically take my husband and i about 3 days to finish it off. you can serve with balck olives in it and parm. cheese on top . the are many versions of this dish in cny this is my families version and if you look it up you'll see people actually agrue about the ingredants that are to be use in it . It's a good dish to have at parties or holidays