Rigatoni with Chicken and Bell Peppers

• Kosher salt
• 12 ounces rigatoni
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 3 cloves garlic, chopped
• 1 onion, sliced
• 2 bell peppers (1 green, 1 orange), sliced
• 1 28 -ounce can whole peeled San Marzano tomatoes, crushed by hand
• 4 cups shredded rotisserie chicken (skin removed)
• 1/2 cup chopped fresh basil, plus more for topping
• 2 jarred hot cherry peppers, stemmed and chopped

1. Bring a large pot of salted water to a boil.
2. Add the pasta and cook as the label directs.
3. Reserve 1/2 cup cooking water, then drain.
4. Meanwhile, heat the olive oil in a large Dutch oven or pot over medium-high heat.
5. Add the garlic and cook, stirring, until golden, about 30 seconds.
6. Add the onion, bell peppers and 1/2 teaspoon salt.
7. Cook, stirring, until softened, about 5 minutes.
8. Add the tomatoes and cook until softened, about 7 minutes.
9. Add the chicken, basil, pasta and the reserved cooking water to the tomato sauce.
10. Cook, stirring, until warmed through, about 4 minutes.
11. Drizzle each serving with olive oil and top with basil and the cherry peppers.
12. Photograph by Ryan Dausch

kosher salt, rigatoni, extravirgin olive oil, garlic, onion, bell peppers, tomatoes, shredded rotisserie chicken, fresh basil, peppers

Taken from www.foodnetwork.com/recipes/food-network-kitchens/rigatoni-with-chicken-and-bell-peppers.html (may not work)