Ingredients

• 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 pepper to taste
• 1 onion, diced
• 3 cloves garlic, minced
• 2 cubanelle pepper, seeded and thinly sliced
• 3 roasted red peppers, drained and chopped
• 2 hot cherry peppers, seeded and minced
• 1 (28 ounce) can crushed tomatoes
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese

Instructions

1. Bring a large pot of lightly salted water to a boil over high heat. Add the rigatoni pasta, and cook until al dente, 8 to 10 minutes; drain and keep warm.
2. Heat the olive oil in a large skillet over medium-high heat. Season the 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 pan, and keep warm. Stir the onion, garlic, and cubanelle peppers. Cook and stir until the onion has softened, about 4 minutes. Add the roasted red peppers, hot cherry peppers, and crushed tomatoes. Bring to a simmer, then stir in the heavy cream and cooked chicken. Simmer 2 or 3 minutes, then stir in the pasta. Sprinkle with Parmesan cheese to serve.