The Best Chicken Riggies!!

Total Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 8
• 1 lb chicken breast, cut into cubes
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 large onion, sliced
• 1 teaspoon garlic
• salt and pepper
• 4 ounces sliced mushrooms
• 1/2 cup black olives, sliced
• 1 large green bell pepper, sliced thin
• 4 pickled hot cherry peppers, stemmed, seeded and thinly sliced
• 1 teaspoon basil
• 1 teaspoon oregano
• salt and pepper
• 1 (28 ounce) can tomato puree
• 1 cup chicken broth
• 1 lb rigatoni pasta
• 1/2 cup light cream

Recipe

• 1 saute chicken, onion, and garlic in butter and oil, until lightly browned in a heavy saucepan over med-high heat. season with salt and pepper.
• 2 add mushrooms, olives, peppers, basil and oregano. season with salt and pepper. cook 5-10 mins over med. heat.
• 3 add tomato puree and chicken broth. bring to a boil, then reduce heat to low, cover and simmer.
• 4 cook pasta in a large pot of boiling salted water. once al dente, drain and return to pot.
• 5 right before draining pasta add cream to sauce and turn off heat.
• 6 add sauce to pasta.
• 7 serve with grated cheese and lots of italian bread.