![Chicken Riggies](https://cdn.statically.io/img/www.foodandwine.com/thmb/davnSO-sfg2_D--2JXcy9IBkl_Y=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Chicken-Riggies-FT-RECIPE0422-38db8e3868d446eda11c47e10d3a100c.jpg)
Ingredients
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1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
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½ teaspoon kosher salt, plus more to taste
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¼ teaspoon black pepper
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½ cup seeded and finely chopped pickled hot cherry peppers, plus 6 tablespoons pickle brine (from 1 [22.2-ounce jar), divided
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3 tablespoons olive oil
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3 cups coarsely chopped trimmed mixed fresh mushrooms (such as oyster, shiitake, and cremini mushrooms) (from 8 ounces whole mushrooms)
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1 small (6-ounce) yellow onion, finely chopped (1 cup)
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1 medium-size (9-ounce) red bell pepper, chopped (1 1/2 cups)
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2 tablespoons minced garlic (about 6 garlic cloves)
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1 cup dry white wine
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2 (28-ounce) cans whole peeled San Marzano plum tomatoes, finely crushed by hand
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½ teaspoon dried oregano
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1 pound uncooked rigatoni pasta
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1 cup heavy whipping cream
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Pecorino Romano cheese, grated with a Microplane grater
Directions
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Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen
Place chicken in a gallon-size ziplock plastic bag; add salt, black pepper, and 3 tablespoons of the pickle brine. Seal bag, and massage until chicken is evenly coated with brine mixture. Place in refrigerator; let marinate at least 1 hour or up to 8 hours. Remove chicken from brine; discard brine.
Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen
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Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen
Heat oil in a large Dutch oven over medium-high. Add mushrooms; cook, stirring occasionally, until browned in spots, about 8 minutes. Reduce heat to medium. Add onion; cook, stirring often, until onion softens, about 4 minutes. Add bell pepper, garlic, and chopped cherry peppers; cook, stirring often, until fragrant, about 1 minute.
Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen
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Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen
Add wine to mixture in Dutch oven, scraping up any browned bits on bottom. Return mixture to a simmer over medium-high. Simmer, stirring occasionally, until reduced by half, about 2 minutes. Add tomatoes and juices, oregano, and chicken; bring to a boil over medium-high. Reduce to a gentle boil over medium; cook, stirring occasionally, until chicken is tender, tomato mixture thickens, and a spoon leaves a trail when dragged across bottom of pot, about 45 minutes, reducing heat as needed to maintain a gentle boil.
Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen
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Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen
Meanwhile, cook pasta in boiling, salted water according to package directions for al dente. Drain pasta, reserving 1 cup cooking water. Set aside.
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Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen
Add cream and remaining 3 tablespoons pickle brine to tomato mixture in Dutch oven; stir until combined. Stir in cooked pasta. Cook over low, stirring constantly, until tomato mixture clings to pasta, about 2 minutes. Season with additional salt to taste. Stir in reserved pasta cooking water as needed, 1/4 cup at a time, to loosen sauce as desired. Divide pasta evenly among 8 shallow bowls. Garnish bowls with cheese, and serve.