Directions:
- Bring a large pot of lightly salted water to a boil over high heat. Add the rigatoni pasta, and cook until al dente, 8 to 10 minutes; drain and keep warm.
- Heat the olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, and cook in the hot oil until lightly browned on all sides, and no longer pink in the center, about 7 minutes. Remove the chicken from the pan, and keep warm. Stir the onion, garlic, and cubanelle peppers. Cook and stir until the onion has softened, about 4 minutes. Add the roasted red peppers, hot cherry peppers, and crushed tomatoes. Bring to a simmer, then stir in the heavy cream and cooked chicken. Simmer 2 or 3 minutes, then stir in the pasta. Sprinkle with Parmesan cheese to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 282.12 Kcal (1181 kJ) | ||
| Calories from fat | 152.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.98g | 26% | |
|---|---|---|---|
| Cholesterol | 87.92mg | 29% | |
| Sodium | 509.59mg | 21% | |
| Potassium | 437.73mg | 9% | |
| Total Carbs | 7.02g | 2% | |
| Sugars | 2.87g | 11% | |
| Dietary Fiber | 1.19g | 5% | |
| Protein | 26.65g | 53% | |
| Vitamin C | 61.1mg | 102% | |
| Iron | 16.3mg | 91% | |
| Calcium | 114.4mg | 11% | |
| Amount Per 100 g | |||
| Calories | 123.52 Kcal (517 kJ) | ||
| Calories from fat | 66.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.43g | 26% | |
|---|---|---|---|
| Cholesterol | 38.5mg | 29% | |
| Sodium | 223.12mg | 21% | |
| Potassium | 191.66mg | 9% | |
| Total Carbs | 3.07g | 2% | |
| Sugars | 1.26g | 11% | |
| Dietary Fiber | 0.52g | 5% | |
| Protein | 11.67g | 53% | |
| Vitamin C | 26.7mg | 102% | |
| Iron | 7.2mg | 91% | |
| Calcium | 50.1mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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