Chicken Riggies

• 1 (16 ounce) package rigatoni pasta
• 3 tablespoons extra-virgin olive oil
• 1 1/2 pounds skinless, boneless chicken breast, cut in bite-sized pieces
• salt and ground black pepper to taste
• 1 onion, diced
• 2 Cubanelle peppers, seeded and thinly sliced
• 3 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 3 roasted red peppers, drained and chopped
• 2 hot cherry peppers, seeded and minced
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese

1. Bring a large pot of lightly salted water to a boil over high heat. Add rigatoni pasta and cook until tender yet firm to the bite, 8 to 10 minutes. Drain and keep warm.
2. Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, and cook in the hot oil until lightly browned on all sides, and no longer pink in the center, about 7 minutes. Remove the chicken from the skillet and keep warm.
3. Stir onion, Cubanelle peppers, and garlic into the skillet. Cook and stir until onion softens, about 4 minutes. Add crushed tomatoes, roasted red peppers, and hot cherry peppers. Bring to a simmer. Stir in cooked chicken and heavy cream; simmer for 2 to 3 minutes. Stir in cooked pasta.
4. Serve garnished with Parmesan cheese.

rigatoni pasta, extravirgin olive oil, skinless, salt, onion, peppers, garlic, tomatoes, red peppers, peppers, heavy cream, parmesan cheese

Taken from www.allrecipes.com/recipe/166181/chicken-riggies/ (may not work)