Ingredients
6
6 servings
- •1 (16 ounce) package rigatoni pasta
- •3 tablespoons extra-virgin olive oil
- •1.5 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
- •0.5 cup heavy cream
- •0.5 cup grated Parmesan cheese
Instructions
- 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.
- Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper; cook in hot oil until lightly browned on all sides and no longer pink in the center, about 7 minutes. Remove chicken from the skillet and keep warm.
- 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 pasta, then garnish with Parmesan cheese.
Nutritional Facts
Per 6 servings
- Calories: 614
- Carbohydrate: 71g
- Fat: 21g
- Fiber: 7g
- Protein: 38g
- Sugar: 5g
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