Chicken Riggies

• 4 boneless skinless chicken breasts, cubed
• 1 cup tomato sauce
• 1/4 cup olive oil
• 1/4 cup butter
• 5 cloves garlic, minced
• 8 sliced shallots
• salt & pepper
• 1 (4 ounce) jar sweet red peppers, drained and julienned
• 1/4 cup sherry wine
• 1 1/2 cups heavy cream
• 1 (8 ounce) box rigatoni pasta
• 1 green bell pepper, chopped
• 1 (8 ounce) package sliced mushrooms
• 1 (2 1/2 ounce) can of sliced black olives
• 1/2 cup parmesan cheese

1. In a large skillet, heat oil& butter over medium heat.
2. Add garlic and shallots, saute until soft.
3. Then add chicken, seasoning with salt& pepper;saute until lightly browned- you don't want to over cook the chicken with all the extra simmering time below.
4. Begin heating water for pasta.
5. Add peppers, olives, mushrooms and tomato sauce to skillet.
6. Reduce heat to low and simmer about 10 minutes (while pasta is cooking) Add sherry and simmer another 10 minutes.
7. Stir in cream and parmesan cheese and simmer for 10 minutes more.
8. Toss all with hot, cooked pasta and serve immediately.

chicken breasts, tomato sauce, olive oil, butter, garlic, shallots, salt, sweet red peppers, sherry wine, heavy cream, rigatoni pasta, green bell pepper, mushrooms, black olives, parmesan cheese

Taken from www.food.com/recipe/chicken-riggies-74213 (may not work)