Chicken Riggies

Combine the salt, pepper, and flour in a large zip-top bag. Add chicken and shake around until coated with flour mixture.

In a large skillet, heat a tablespoon or two of olive oil over medium heat until shimmering. Brown chicken pieces in batches and once it’s browned, remove it from the oil and set aside. Then repeat with the remaining chicken. They do not need to be cooked through.

In a separate, heavy skillet or Dutch oven, melt butter over medium heat. Add chopped onion and cook until it’s translucent.

While onions are cooking, drain and chop the cherry peppers, and remove seeds and membranes if desired (the more seeds, the spicier it will be). Add chopped cherry peppers and browned chicken to the onion and stir to combine. Stir in white wine and bring to a simmer. Cover, reduce heat, and cook for 30 minutes.

After 30 minutes, add marinara sauce and olives and return to a simmer over low heat. If sauce seems too thick, you can thin it with a little water or chicken broth.

Meanwhile, cook rigatoni according to package directions. Once rigatoni is cooked, combine pasta with chicken mixture. Serve topped with plenty of Parmesan cheese!

**Simple marinara sauce:
In a medium saucepan, heat olive oil over medium heat. Add crushed garlic and saute until browned. Add crushed tomatoes, salt, and oregano. Simmer for 30 minutes.