Chicken Riggies

• 1 box Rigatoni Or Penne Pasta (16 Ounce Box)
• Olive Oil
• 1 whole Green Bell Pepper, Chopped
• 1 whole Red Bell Pepper, chopped
• 4 whole Hot Cherry Peppers, Chopped
• 1 whole Onion, Chopped
• 1 clove Garlic, Crushed
• 1 pound Chicken Breast, Cut Into Large Cubes
• 2 Tablespoons Hot Cherry Pepper Juice
• 1 jar Tomato Pasta Sauce (24 Ounce Jar)
• 1/2 cups Parmesan Cheese
• Salt And Pepper, to taste

1. Begin preparing penne according to package directions.
2. Add enough olive oil to coat the bottom of a large sauce pan or Dutch oven and heat over medium heat.
3. Add vegetables, onion and garlic and slowly saute until soft.
4. Add chicken and saute until chicken is almost cooked through.
5. Add tomato sauce, cherry pepper juice and Parmesan cheese.
6. Cook slowly for about 15 more minutes.
7. Toss with cooked penne and serve.
8. Personally, I also like to add some sliced mushrooms to the vegetable mix and a little light cream to the sauce.
9. Adjust onion, cherry peppers and cherry pepper juice to taste (although I wouldnt do more than 1-2 onions, 3-5 hot cherry peppers and 2-3 tablespoons of juice).

rigatoni, olive oil, green bell pepper, red bell pepper, peppers, onion, clove garlic, chicken, pepper, pasta sauce, parmesan cheese, salt

Taken from tastykitchen.com/recipes/main-courses/chicken-riggies-2/ (may not work)