Chicken Wiggle Recipes

WICKED CHICKEN RIGGIES

Steps:

• For the hot sauce: In a blender, carefully blenderize the chipotle peppers, serrano chiles and pepper oil. This stuff is hot! Be careful with splatter! Reserve.
• For the chicken: In a large braiser or saucepot, warm 3/4 cup of the olive oil over medium heat for 2 to 3 minutes. Add the onions, garlic, basil, oregano, salt, black pepper, cayenne and red pepper flakes. Stir well and cook until the onions are translucent.
• Stir the fresh chopped bell peppers into the onion mixture. Stir to coat. Add the reserved hot sauce. Continue cooking for 2 to 3 minutes, stirring occasionally. Add the tomato sauce, heavy cream, Romano and sugar. Whisk well!
• Lower the heat until the sauce slightly bubbles, and stir well. Turn the heat to low or off while sauteing the chicken strips and cooking the rigatoni noodles.
• When the sauce is nearing doneness, cook the rigatoni noodles according to package directions. I like to pre-cook my pasta for sauteed pasta dishes such as this. Pre-cooking rigatoni to near doneness, straining and holding at room temperature, or completely chilling down if holding for several hours or more and then dunking in hot, boiling water prior to sauteing works well.
• For the chicken saute, heat a large saute pan with the remaining olive oil. First, sprinkle the chicken strips with 1 teaspoon salt (more or less), and add to the hot olive oil, one layer at a time. Do not overcrowd the pan. Cook in batches if necessary. Add a dash of black pepper if desired. Flip and shake the chicken pieces around in the hot pan to sear all sides. Cook until opaque and lightly brown, about 4 minutes. Set aside.
• Toss the tomato sauce and chicken in a large bowl in half-batches, or altogether. Pour onto a serving platter or individual pasta bowls. Garnish with locatelli cheese and reserved fresh scallions.

CHICKEN WIGGLE

Steps:

• Chop finely onions, peppers, and mushrooms. Cook chicken in boiling water in a large saucepan. Reserve the broth. When chicken is done, debone and cut into small pieces. Place the chopped onions, peppers, mushrooms, pimentos, into a skillet with the margarine or butter. Saute until tender. Add Tabasco sauce and Worcestershire sauce to the sauteed vegetables. Cook noodles in broth for 10 minutes and salt and pepper to taste. Add cut up chicken and sauteed vegetables to egg noodles and broth. Add more broth for very moist consistency and bring to a boil before serving.

MOM'S CHICKEN WIGGLE

Steps:

• Prepare the cheese sauce per recipe.
• While the sauce is still hot stir in the chicken and the peas. Heat long enough so the chicken and peas are heated through.
• Serve hot over your choice of optional beds.

CHICKEN WIGGLE

Steps:

• Chop finely onions, peppers, and mushrooms.
• Cook hen in boiling water in a large saucepan. Reserve the broth. When chicken is done, debone and cut into small pieces.
• Place the chopped onions, peppers, mushrooms, pimentos, and put into a skillet with the margarine or butter. Saute until tender. Add Tabasco sauce and Worcestershire sauce to the sauteed vegetables.
• Cook noodles in broth 10 minutes and salt and pepper to taste.
• Add cut up chicken, sauteed vegetables to egg no odles and broth. Add more broth for very moist consistency and bring to a boil before serving.