More weeknight meals by musicteacherk

I couldn’t find the original diary but I know there was one for simple weeknight meals. Tonight I made Crockpot Chicken Riggies and it was a success.  Chicken Riggies are a regional dish in upstate NY.  The recipe originated in Utica, NY as far as I know.  Here’s the recipe

  • 4-6 boneless, skinless chicken breast, cubed
  • 1 package of sliced mushrooms
  • 1 diced green pepper
  • 1 diced red pepper
  • 3-5 jarred cherry peppers, diced
  • 3 minced garlic cloves
  • 1 can sliced black olives
  • 1 jar tomato sauce
  • 1 jar alfredo sauce
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/4 tsp black pepper
  • 2 lbs Rigatoni
  • 1 cup Parmesan cheese

Throw everything but the pasta and parmesan into crockpot.  Cook on high 4 hours.  Cook pasta slightly al dente.  Add parmesan cheese just before serving.  Combine pasta and chicken/sauce mixture.

I used alfredo sauce from the refrigerated case as I found one there with no eggs for my egg allergic child who didn’t eat this anyway but he was safe regardless.  My other preference is for jarred tomato sauce with no sugar added.  None of my Italian neighbors sugar their sauces. Also I forgot to add the olives and mushrooms today and it’s still good.  The cherry peppers give it a bit of a kick so if that’s not your thing, you may want to omit them.

Please add more easy recipes in the comments if you have them.  This one is going into my repertoire along with the crockpot salsa chicken enchiladas posted here.


9 thoughts on “More weeknight meals by musicteacherk

  1. That sounds tasty! Sounds like something my boys might eat.

    Here’s a easy mid-week pasta dish we had on Wednesday — we call it salmon pasta.

    8 ounces smoked salmon
    Three tablespoons of capers
    Chopped Red onion (about a table spoon — more if you really like onion)
    Parmesean cheese (about a quarter cup — more if you really like cheese)
    Fresh garlic (clove or two)
    Teaspoon dried dill
    Quarter cup olive oil (more if you feel like it)
    16 ounces farfalla pasta

    How to make: Chop up the salmon and mix it in a large bowl with the capers, onion, cheese, garlic, dill and olive oil. Let it sit while the pasta cooks. When the pasta is done, drain it and mix hot pasta with the salmon mixture. Eat!

    Takes 25 minutes start to finish and is super easy.

    • Sounds very good!

      We do a simpler version of this: Cut up 0.5-1 ounce smoked salmon per person, cut a handful of fresh chives, boil and drain pasta (I like fussili for this). Stir in ~1 cup of sour cream (or crème fraîche), then the chives, then the salmon. Serve with a salad of tomato and cucumber, or tomato-mozarella-basil. On the table in 15 minutes and absolutely fool-proof. All four of us love this.

    • we had this last night — DD and I loved it, but the boys were “meh” about it, so I guess I won’t be making it again — bummer because it is soooo easy.

      • We had three out of three satisfied customers: me, DH and DS2. DS1 was “meh” …. but, he’ll just have to deal b/c any meal that pleases 3 out of 4 Kendricks goes into the rotation.

    • That is pretty similar to the chicken riggies. That might actually be easier if I had some precooked chicken to throw in. I would also add the cherry peppers for some pop although my kids would probably protest (maybe cherry peppers on one side for Mommy)

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