Ingredients
16ozrigatoni pasta,(1 package)
3tbspextra virgin olive oil
1½lbschicken breast,skinless, boneless, cut in bite-sized pieces
salt and ground black pepper,to taste
1onion,diced
2cubanelle peppers,seeded, thinly sliced
3garlic cloves,minced
28ozcrushed tomatoes,(1 can)
3red peppers,roasted, drained, chopped
2hot cherry peppers,seeded, minced
½cupheavy cream
½cupparmesan cheese,grated, for serving
Preparation
Bring a large pot of lightly salted water to a boil over high heat.
Add the rigatoni pasta and cook for 8 to 10 minutes, until tender yet firm to the bite. 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 for about 7 minutes, until lightly browned on all sides and no longer pink in the center. Remove the chicken from the skillet and keep warm.
Stir the onion, Cubanelle peppers, and garlic into the skillet. Cook and stir for 4 minutes, until the onion softens.
Add the crushed tomatoes, roasted red peppers, and hot cherry peppers. Bring to a simmer.
Stir in the cooked chicken and heavy cream, then simmer for 2 to 3 minutes. Stir in the cooked pasta.
Serve garnished with Parmesan cheese, and enjoy!
