Chicken Riggies - Marge's Chicken Riggies

• 4 Tbsp (60 ml) butter
• 2-1/2 lbs (1.1 kg). boneless, skinless chicken breasts, cut into bite size pieces
• 8 oz (224 grm). pkg mushrooms, sliced
• 1 medium green pepper, chopped
• 1 medium hot pepper, chopped (optional)
• 1 medium onion, chopped
• 2 cups (475 ml) water
• 2 tsp (10 ml). chicken bouillon OR 2 cubes
• 1 cup (225 ml) tomato sauce
• 1 cup (225 ml) heavy cream
• 1 tsp (5 ml) paprika
• 1 tsp (5 ml). parsley
• 1/4 tsp (1 ml). salt
• 1/4 tsp (1 ml). black pepper
• 1/2 cup (125 ml) black olives
• 2 tbsp (30 ml) cornstarch
• 1 lb (.5 kg). rigatoni, cooked and drained
• parmesan cheese, grated

1. In a large pot, melt butter and add chicken.
2. Cook over medium heat until tender.
3. Add mushrooms and cook 5 minutes.
4. Add peppers and onions and continue cooking until soft, about 5 to 7 minutes
5. Add water, bouillon, sauce, heavy cream and spices.
6. Bring to a boil, reduce heat, cover and simmer for 20 minutes, stirring occasionally.
7. Add olives and simmer 5 minutes more.
8. In a small bowl, mix cornstarch with 2 tbsp (30 ml) water until it dissolves.
9. Add to the sauce, stirring continuously until it thickens.
10. When thickened, mix sauce with rigatoni together in deep bowl and serve immediately.
11. Sprinkle with parmesan cheese.

butter, chicken breasts, mushrooms, green pepper, hot pepper, onion, water, chicken bouillon, tomato sauce, heavy cream, paprika, parsley, salt, black pepper, black olives, cornstarch, rigatoni, parmesan cheese

Taken from online-cookbook.com/goto/cook/rpage/001593 (may not work)