Bachelor Cooking: Chicken Spiedie Riggies

Okay … it sounds like I just mashed up two Central New York regional delicacies.

And yeah … I kinda did.

Because I had a bottle of this stuff …

And I had a jar of this stuff.

So I did the whole “you got chocolate in my peanut butter, well you got peanut butter on my chocolate” mash-up.

Here’s what I did. And you can do it as well.

Ingredients:

• Two boneless, skinless chicken breasts
• Bottle of State Fair Spiedie Sauce (you an use Lupo’s Spiedie Marinade if you can find it)
• Jar of It’s A Utica Thing! Chicken Riggie sauce
• Box of rigatoni pasta
• One small onion, diced
• One small red pepper, chopped
• Some hot orange peppers that I found at the grocery store, chopped
• Olive Oil, 1/4 cup
• Butter, 3 tablespoons
• Grated Parmesan cheese
• Kosher salt (every meal needs Kosher salt)

This will take some preparation.

Pour the Spiedie marinade into a sealable bag. Place the chicken breasts in the bag. Zip the bag up. Put the bag in the fridge. Come back tomorrow.

Okay, it’s tomorrow. Take the bag out of the fridge. Cut the marinated chicken into small one-inch chunks.

Place the chopped chicken in a saute pan with the olive oil and the butter. Saute chicken. Meanwhile, get the water boiling for the pasta. Pasta will take about 15 minutes for the proper consistency, so don’t over-cook it (you’ll get rubbery mush) or undercook it (nobody wants chewy rigatoni).

Chop up the onions and peppers. Oh, here’s a loose orange pepper piece. Figured I’ll nibble on this one while I’m cooking –

Um … folks, this pepper is hot.

Seriously hot.

Um … excuse me for a second.

AAH MY TONGUE IS BURNING!! HOLY SHIT THIS FEELS LIKE I DRANK A GALLON OF WHATEVER THEY USE ON THAT HOT ONES GAME SHOW!! GET SOME WATER!!! GET SOME IODINE!!! GET SOME DISINFECTANT!!!! GET MY GRANDMA BETTY!!!! AAAAAAAAHHH!!!!!!

Whew. Note to self. Don’t eat that stuff straight. Ever. Ever.

Okay, back to cooking. Add chopped onion and chopped peppers to the saute pan with the chicken. Cook for another couple of minutes. Now pour in the riggie sauce. Cook for another 3-5 minutes. Add the drained rigatoni. Stir. Stir. Stir. Now add the shredded cheese. Put the kosher salt back in the cupboard.

And if you’ve done everything correctly … this comes out.

There you go. Chicken riggies with Spiedie sauce marinade.

You can serve up to four people with this, but since this is “Bachelor Cooking,” it’s more likely that you’ll have some of this left over for a couple of days. It does re-heat decently, put the stuff on a microwave safe plate for five minutes in the nuker, and you get another meal out of the leftovers.

There you go. Bachelor cooking with a little pre-meal prep.

Works for me.