Chicken Riggies

1 T. olive oil

5 garlic cloves, chopped

1 white onion, chopped

3 or 4 hot cherry peppers (from the jar), seeded and chopped (add more if you are a glutton for punishment)

1 can tomato paste

2 cans (28 oz. or so) diced tomatoes

4 leaves freshly chopped basil, or 1 tablespoon dried basil

1/2 tsp. dried oregano

1/4 tsp. Cajun seasoning

1/4 cup sherry (can use cooking sherry)

4 to 5 chicken breasts, cut into bite-size pieces

salt to taste

freshly ground pepper to taste

1/2 to 2/3 cup light cream (depending on taste)

1/2 cup grated Parmesan cheese

1/2 cup shredded Mozzarella cheese (optional)

2 1-lb. boxes of penne rigati or rigatoni
1. In olive oil, gently saute the chicken breast pieces (sprinkled with the seasonings),  garlic, and onion until tender and chicken cooked through. Add the cherry peppers, tomato paste, and canned tomatoes. Cook on low for 20 to 25 minutes.
2. Add the sherry and continue to cook on low for 10 to 15 minutes, stirring occasionally. Add a little water if mixture is dry.
3. Remove from heat. Add the light cream and Parmesan cheese, and stir in until lightly blended.
4. Pour mixture over hot cooked pasta. Top with mozzarella cheese and salt and pepper.


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