Lemon Riggies

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Lemon Riggies recipe is a delightful twist on the classic pasta dish. The tangy and refreshing flavors of lemon perfectly complement the rich and creamy sauce, creating a burst of flavor with every bite. Made with tender rigatoni noodles, succulent chicken, and a zesty lemon-infused sauce, this dish is both comforting and invigorating. Whether you're cooking for a special occasion or simply craving a delicious meal, this recipe will surely impress your taste buds.

Keywords: Lemon Riggies, pasta dish, tangy, refreshing, creamy sauce.

Lemon riggies recipe details

Lemon riggies recipe, recipe Rating: 4.5
Number of votes:99

Chicken, rigatoni, and peppers in a lemon and tomato sauce.
Ready in: 1 hour

Ingredients

Serves: 20

• Sauce
• 2 cups water
• 4 tablespoons lemon juice (REALemon(R) Brand)
• 2 tablespoons flour
• 2 teaspoons chicken broth (granular)
• 2 tablespoons granular sugar
• 1/8 teaspoon poultry seasoning
• 2 small red chili peppers (depending the Heat you want)
• salt and pepper to taste
• Remaining Ingredients:
• 1 pound Rigatoni ribbed
• 4 quarts water
• 1/4 teaspoon salt
• 3 tablespoons olive oil
• 1 red bell pepper (julienne)
• 1 green bell pepper (julienne)
• 1 orange bell pepper (julienne)
• 1 yellow bell pepper (julienne)
• 1 purple bell pepper (julienne)
• 4 boneless chicken breasts (julienne)
• 2 medium tomatoes (cut into wedges)
• 1 cup Romano or Peccorino cheese (grated coarse) for garnish
• Basil to taste fresh or dry (optional) for garnish

Preparation method

Prep: 30 mins | Cook: 30 mins

1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine the ingredients for sauce above, in a saucepan; cook on low heat bringing the mixture to a gravy consistency. Set aside for future use.
3. Boil pasta in water until al dente, drain and drizzle with enough oil (2 tablespoons) to coat to avoid sticking, set aside for later use.
4. Sauté julienne peppers in 1 tablespoon of olive oil, until tender, set aside for later use.
5. Cut chicken breasts into julienne pieces same as peppers, using the same pan you sautéed the peppers cooking them, until they are firm.
6. Put all precooked ingredients together in a roasting pan, add tomato wedges, pour the sauce over the top, and mix to coat all ingredients.
7. Bake in the preheated oven until temperature reaches 165 degrees F.
8. Sprinkle with grated cheese and basil. (OPTIONAL)