Chicken Riggies

  1. Preheat broiler.
  2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a heavy-duty zip-top plastic bag; seal bag. Let stand 10 minutes. Peel and cut into strips.
  3. Heat a 6-quart Dutch oven over medium-high heat. Add 1 tablespoon olive oil to pan; swirl to coat. Add chicken to pan; cook 6 minutes, turning to brown on all sides. Remove chicken from pan. Add 1 tablespoon olive oil to pan. Add onion and next 4 ingredients (through garlic). Cook over medium heat 4 minutes or until vegetables are tender, stirring occasionally.
  4. Add sherry to pan; cook until liquid evaporates, scraping pan to loosen browned bits. Stir in tomatoes, salt, and pepper. Bring to a boil; reduce heat and simmer, uncovered, 20 minutes, stirring occasionally. While sauce simmers, cook pasta according to package directions, omitting salt and fat; drain.
  5. Add roasted bell pepper, chicken, and, if desired, olives to tomato mixture. Bring to a simmer. Stir in cream; cook 2 minutes or just until thoroughly heated, stirring occasionally. Add pasta, tossing well. Sprinkle with Parmesan cheese.

red bell peppers, olive oil, skinless, onion, chile, pepper, cremini mushrooms, garlic, sherry, tomatoes, kosher salt, freshly ground black pepper, rigatoni, pimiento, whipping cream, parmesan cheese

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

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