Grilled Pesto Chicken Riggies on the Arteflame Grill

Introduction

Pesto Chicken Riggies combines the spicy, creamy flavors of classic Riggies with fresh, herby pesto. This twist features grilled chicken, charred peppers, rigatoni pasta, and a basil pesto cream sauce for a flavorful, satisfying meal. Grilling the chicken and peppers on the Arteflame adds a subtle smokiness that elevates this Italian-American favorite.

Ingredients

For the Chicken and Peppers:

• 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 2 tbsp olive oil
• Salt and freshly ground black pepper (to taste)

For the Pesto Cream Sauce:

• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup pesto (homemade or store-bought)
• 1/2 cup chicken broth
• 1/2 tsp red pepper flakes (optional for spice)
• 1/2 cup grated Parmesan cheese
• Fresh basil leaves (for garnish)

For the Pasta:

• 12 oz rigatoni pasta
• Salt (for pasta water)

Instructions

Step 1: Fire Up the Arteflame Grill

Light the Arteflame grill with vegetable oil-soaked napkins and firewood. Allow it to preheat for about 20 minutes until the flat cooktop reaches medium-high heat.

Step 2: Grill the Chicken and Peppers

In a bowl, toss the chicken and bell peppers with olive oil, salt, and pepper. Place the chicken and peppers on the flat cooktop. Grill the chicken for 4-5 minutes per side until cooked through with a slight char. Grill the peppers until they are softened and slightly charred. Remove and set aside.

Step 3: Cook the Pasta

While grilling, cook the rigatoni in salted boiling water until al dente. Drain and set aside.

Step 4: Make the Pesto Cream Sauce

In a grill-safe skillet, add a bit of olive oil to the flat cooktop and sauté the garlic until fragrant, about 1 minute. Add the heavy cream, pesto, chicken broth, and red pepper flakes. Simmer for 5-7 minutes until the sauce thickens slightly. Stir in the Parmesan cheese until melted and creamy.

Step 5: Combine Ingredients

Add the grilled chicken and bell peppers to the skillet with the pesto cream sauce, stirring to coat. Add the cooked rigatoni and toss everything together until evenly coated.

Step 6: Serve

Garnish with fresh basil leaves and extra Parmesan if desired. Serve the Pesto Chicken Riggies hot for a flavorful and hearty meal.

Tips

• Herbaceous Flavor: Add extra fresh basil or a sprinkle of pine nuts for more pesto richness.
• Spice Level: For a bit more heat, increase the red pepper flakes or add chopped cherry peppers.
• Creamy Texture: Add an extra splash of cream for a silkier sauce if desired.

Variations

1. Vegetarian Pesto Riggies: Skip the chicken and add grilled zucchini and mushrooms for a veggie-packed version.
2. Cheesy Pesto Riggies: Stir in shredded mozzarella for an extra cheesy twist.
3. Pesto Shrimp Riggies: Substitute the chicken with grilled shrimp for a seafood spin.
4. Spinach Pesto Riggies: Add a handful of fresh spinach to the sauce for an extra dose of greens.
5. Tomato-Pesto Riggies: Add cherry tomatoes or sun-dried tomatoes for added flavor.

Best Pairings

• Side Dishes: Serve with garlic bread, a fresh caprese salad, or roasted vegetables for a complete meal.
• Drinks: Pair with a crisp white wine like Sauvignon Blanc or a sparkling water with lemon.

Conclusion

Grilled Pesto Chicken Riggies combines creamy pesto sauce with smoky grilled chicken and peppers. Perfectly hearty and herby, this dish makes for a delicious dinner that brings a refreshing twist to a classic favorite.