Spicy Chicken Riggies

• Heat the olive oil over medium heat in a skillet. Cut the chicken into bite sized pieces. Season the chicken with salt and pepper if desired and then cook for 5 minutes, turning to brown on each side. Remove the chicken and set it aside. The chicken won’t be completely cooked, it will finish cooking in the sauce.

  2 Tablespoons olive oil,1 pound boneless chicken breast,salt and pepper to taste

• Put a large pot of water on the stove and bring it to a boil over high heat while you continue to make the sauce.

• Meanwhile, add the chopped bell pepper and onions to the skillet and cook for 5 minutes.

  1 bell pepper,1 onion

• Retun the chicken to the skillet, along with the garlic and cook for 1 minute.

  2 cloves garlic

• Add the hot pickled cherry peppers, salt, broth and crushed tomatoes. Stir to mix, bring to a boil and then reduce the heat and simmer for 10 minutes.

  5 hot pickled cherry peppers,1 teaspoon salt,1 cup chicken broth,14 ounces crushed tomatoes

• While the sauce simmers add the rigatoni to the pot of boiling water and cook for the time indicated on the package, which is usually 10-14 minutes.

  1/2 pound riganoti

• Reduce the heat on the sauce burner to the lowest setting. Mix in the heavy cream, butterand Parmesan cheese. Cook 3-5 minutes, until the sauce thickens slightly and the rigatoni is ready.

  1/2 cup heavy cream,4 Tablespoons butter,1/2 cup Parmesan cheese

• Drained rigatoni, stir it into the sauce and serve.

• Garnished with sliced black olives, Parmesan cheese, basil or parsley, as desired.

Recipe by: https://www.upstateramblings.com/spicy-chicken-riggies/