Chicken Riggies

1  dash		Salt
1  lb.		rigatoni
2  lb.		boneless, skinless chicken breast
8  ounces		button mushrooms, sliced
1  pinch		Black pepper
8  tablespoons		butter
1/2  cup		large onion, chopped
6		to 8 cloves garlic, grated or finely chopped, divided
1/2  cup		small green pepper, seeded, chopped
1/2  serving		3 or 4 Hot cherry peppers pickled in jar, in Italian section of grocery stores
14-1/2  ounces		tomato sauce
1/2  cup		chicken broth
6  ounces		1/2 to 1/3 cup to cream, eyeball it
4  ounces		BelGioioso Parmesean Cheese

Tip: Click on the ingredient links to learn the nutritional information for all the Chicken Riggies ingredients. The serving size for any ingredient in Chicken Riggies may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Bring a pot of water to a boil for "riggies". Salt water and cook pasta to al dente.

Cut the chicken into bite size pieces. Season the chicken with salt and pepper and dredge in a little flour.

Heat 4 tablespoons butter in a large high sided skillet over medium-high to high heat.

Add chicken to hot pan and brown all over, 7 to 8 minutes then remove. Add the other half of the stick of butter, then add onions, mushrooms, 3 to 4 cloves of garlic, green pepper then season with salt and pepper and cook 6 to 7 minutes to soften. Cut tops off the hot peppers and scoop out the seeds with a teaspoon then chop the hot peppers and add them to the skillet. Hint-If you like it spicy use more cherry peppers. Stir in tomato sauce. Bring sauce to a bubble then stir in chicken broth- about a cup, then add the cream, twice around the pan, about 1/3 to 1/2 cup, making the sauce pink. Reduce heat to lowest setting and simmer a couple of minutes. Add chicken back to the sauce. Add pasta and 1/4 cup cheese and toss to coat. Also, careful with salt in this recipe. You can always add, but not take away. You can reduce the amount of butter in this recipe, but it really does add to the flavor.