Prep Time:
25 mins
Cook Time:
25 mins
Total Time:
50 mins
Servings:
6
Ingredients
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; cook in hot oil until lightly browned on all sides and no longer pink in the center, about 7 minutes. Remove 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 pasta, then garnish with Parmesan cheese.
Nutrition Facts (per serving)
| 614 | Calories |
| 21g | Fat |
| 71g | Carbs |
| 38g | Protein |
