Chicken Riggies
| Cuisine of the United States
Ingredients
- 1 stick margarine (not butter), melted
- 1 onion, minced
- 2–5 cloves garlic, minced
- 1 jar (20 oz) sweet peppers, sliced and seeded
- 3 sliced hot cherry peppers (jarred ones with oil)
- 1 cup grated Parmesan cheese
- 2 lb boneless chicken breast, cubed
- 1 can chicken broth
- 1 can (15 oz) tomato sauce
- ½ pint cream
- 1 small can sliced black olives
- 1–1½ lb rigatoni pasta, cooked
Instructions
- Sauté onion, peppers, and garlic in the margarine slowly over low/medium heat until the onions are clear.
- Add the Parmesan, chicken breast, chicken stock, tomato sauce, cream, and olives. Simmer for about an hour.
- Serve over the cooked pasta.