Chicken Riggies

• 4 boneless, skinless chicken breasts, cut into 1 inch cubes
• 1 lb. Rigatoni
• 3 shallots - minced
• 1 clove garlic - minced
• 1 jar pickled cherry peppers - cut into small pieces and rinsed well (sweet or hot)
• 3 cups chicken stock
• 1 cup dry sherry
• 1/4 pint heavy cream
• 1/4 cup tomato sauce
• 4 tbl. butter
• 1/4 cup olive oil
• salt & pepper to taste

1. Fill a large pot with water and add a generous amount of salt. When the water comes to a boil, add the rigatoni. Cook until al dente.
2. Cut up chicken breasts and dredge each piece in flour, salt & pepper.
3. Sauce:
4. In a large heated frying pan, combine butter and olive oil. When the oil is hot, add the chicken pieces and saute until lightly browned. Cook in batches so the pan isn't crowded. Remove chicken to a side dish. To the same pan, add the shallots and garlic and saute until translucent. Add the chicken stock, sherry,tomato sauce and cherry peppers. Return the chicken to the pan and simmer for 15 minutes. Add the heavy cream and Parmesan cheese and cook 5 additional minutes. Taste for salt & pepper.
5. Drain rigatoni and put in large bowl. Spoon the chicken and sauce mixture over the pasta. Top with more cheese and serve.

chicken breasts, rigatoni, shallots, garlic, peppers, chicken stock, sherry, heavy cream, tomato sauce, butter, olive oil, salt

Taken from www.epicurious.com/recipes/member/views/chicken-riggies-1208560 (may not work)