This is what the finished product looks like, this meals has some prep work and things you may want to do through out the day. It is a bit time consuming, but so worth it. I bring to you my adaption of chicken riggies, it's a Utica thing.
So here we go. I baked up boneless, skinless chicken breast. With salt, pepper, chili powder, crushed red pepper and a bit of chicken stock in the bottom of the pan. Bake it till its cooked, when it is done place it off to the side and allow it to cool before cubing it up. I had mine in the oven in the morning so I could cube it by lunch time. Okay so cube it in to bite sized pieces. Set it off to the side. Next we want to start chopping our peppers and onions and garlic. I used yellow, red and green peppers. Put all my chopped veggies in to a saute pan with extra virgin olive oil seasoned with salt and pepper. Cook them until soft.
Okay next step is making our sauce. We are going to begin like making a roue for Mac and Cheese. equal part of olive oil, or butter to flour, we use rice flour. Add your milk (we can't use heavy creme) Salt, pepper, A bit of hot sauce(the hotter you like the more you add), nutmeg, cinnamon, spaghetti sauce and Italian seasoning, I also add a block of shredded cheese into my sauce. Let it cook till it thickens. Don't forget to get a pot of water going for your noodles (of course we use gluten free.) Once noodles and sauce are all done combine everything together (veggies and chicken, sauce and noodles) and place into a baking dish. Top with more cheese and bake at 350 degrees for 30 to 45 mins. Make a tossed salad and dinner is ready. This has so much flavor in it, it is worth all the different things you had to do to make it come together. It is great for get together's one dish and a side salad and your all set, it is also very filling. Let me know what you think.
