chicken riggies

Ingredients

• Servings: 6
• 1 (16 ounce) package rigatoni pasta
• 3 tablespoons extra-virgin olive oil
• 1 1/2 pounds skinless, boneless chicken breast, cut in bite-sized pieces
• salt and pepper to taste
• 1 onion, diced
• 3 cloves garlic, minced
• 2 cubanelle pepper, seeded and thinly sliced
• 3 roasted red peppers, drained and chopped
• 2 hot cherry peppers, seeded and minced
• 1 (28 ounce) can crushed tomatoes
• 1/2 cup heavy cream
• 1/2 cup grated parmesan cheese

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• bring a large pot of lightly salted water to a boil over high heat. add the rigatoni pasta, and cook until al dente, 8 to 10 minutes; drain and keep warm.
• heat the olive oil in a large skillet over medium-high heat. season the chicken with salt and pepper, and cook in the hot oil until lightly browned on all sides, and no longer pink in the center, about 7 minutes. remove the chicken from the pan, and keep warm. stir the onion, garlic, and cubanelle peppers. cook and stir until the onion has softened, about 4 minutes. add the roasted red peppers, hot cherry peppers, and crushed tomatoes. bring to a simmer, then stir in the heavy cream and cooked chicken. simmer 2 or 3 minutes, then stir in the pasta. sprinkle with parmesan cheese to serve.