Chicken Riggies And 'Scarole With Soul

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Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings


1 pound rigatoni

3/4 pound chicken tenders (1 package)

3/4 pound boneless, skinless chicken thighs (1 package)

Black pepper

6 tablespoons extra virgin olive oil (EVOO), divided

1 large onion, chopped

7-8 cloves garlic, grated or finely chopped, divided

2 large or 3 small cubanelle peppers, seeded and chopped

3 roasted red peppers, chopped

6 hot cherry peppers pickled in jar (found in Italian section at the grocery store)

1 can crushed tomatoes (28 ounces)

1/3-1/2 cup cream (eyeball it)

1/2 cup grated Romano or Parmigiano Reggiano cheese, plus more to pass at the table

1/3 pound thick-cut capocolo hot ham, chopped

2 heads escarole, coarsely chopped

1 cup chicken stock

1/2 cup basil (about 10 leaves), thinly sliced

4 pieces crusty bread

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