Chicken Riggies I

Ingredients

• Servings: 4
• 1 (8 ounce) package uncooked rigatoni pasta
• 4 skinless, boneless chicken breast halves, cubed
• 2 cups red spaghetti sauce
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 onion, chopped
• 1 (8 ounce) package sliced fresh mushrooms
• 1 (15 ounce) can sliced black olives, drained
• 1 (8 ounce) jar hot cherry peppers, drained
• 2 cups alfredo sauce

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
• in a large skillet over medium high heat, saute chicken for 5 to 7 minutes, until well browned. add spaghetti sauce, reduce heat to low, and simmer for 20 minutes.
• add green bell pepper, red bell pepper, onion, mushrooms, olives, and hot peppers. stir all together and simmer for 40 minutes.
• add alfredo sauce, stir until blended, and simmer for another 10 minutes. spoon over hot, cooked pasta and serve.