16 oz rigatoni pasta, (1 package)
3 tbsp extra-virgin olive oil
1½ lbs chicken breast, skinless, boneless, cut into bite-sized pieces
salt and ground black pepper, to taste
1 onion, diced
2 Cubanelle peppers, seeded and thinly sliced
3 cloves garlic, minced
28 oz tomatoes, (1 can)
3 red peppers, roasted, drained, and chopped
2 hot cherry peppers, seeded and minced
½ cup heavy cream
½ cup parmesan cheese, grated
Bring a large pot of lightly salted water to a boil over high heat. Add rigatoni pasta and cook for 8 to 10 minutes until tender yet firm to the bite. Drain and keep warm.
Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, 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 onion, Cubanelle peppers, and garlic into the skillet. Cook and stir for about 4 minutes until the onion softens. Add crushed tomatoes, roasted red peppers, and hot cherry peppers. Bring to a simmer. Stir in cooked chicken and heavy cream; simmer for 2 to 3 minutes. Stir in cooked pasta.
Serve garnished with Parmesan cheese. Enjoy!
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