Chicken Riggies

Want something locally inspired and hot and spicy?  Hubby wanted to give Chicken Riggies a try on Saturday night and we found a recipe to work with.  Once we put this idea together we invited our Foodie Friends over for a little wine and dinner.  This might be a little late for Valentine's Day dinner, but why not give this a try this weekend?  Everyday is Valentines;'s Day when you share it with someone you love!

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 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 jalapenos, seeded and minced (or 2 hot cherry peppers)

1 cup heavy cream

1/2 cup grated Parmesan cheese

Fresh basil, for topping

Directions

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, 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.

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.

Serve garnished with Parmesan cheese and fresh basil.