Chicken Riggies

1 - stick margarine (not butter), melted

1 - onion, minced

3 - cloves garlic, minced

1 - jar (20 oz) sweet peppers (slice and removed seeds)

3 - sliced hot cherry peppers (jarred ones with oil) Note: it is important to use jarred peppers. The flavor of fresh peppers completely changes the recipe. Any of these jarred peppers will work, just make sure you dont use too many hot ones.

1 - cup Parmesan cheese

2 lb - boneless chicken breast, cubed ( cut this into bite sized)

1 - can chicken broth

1 - can (15 oz) tomato sauce

½ - pint cream

1 - small can sliced black olives

1 to 1½ lb rigatoni pasta

Use a small amount of olive oil and saute the chicken until juices run clear.  Remove from pan and set aside. 

Saute onion, garlic, and peppers in the margarine slowly over low/medium heat until the onions are clear.

Add the  chicken stock, tomato sauce, and olives.

Simmer for about an hour. Add the cream and bring to a simmer.  Add Parmesan cheese and chicken.  Cook until hot thru. Add the Rigatoni and you are ready to serve

This recipe takes a long time to make but is delicious and plenty of leftovers.

I made this for a dinner and was able to do everything ahead except adding the cheese and chicken and did that when I was making the Pasta.  Very yummy.