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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 pound(s) boneless chicken breast, cubed |
1 can(s) chicken broth |
3 clove(s) garlic, minced |
20 ounce(s) jar of sweet peppers, sliced and seeds removed |
1 stick(s) margarine, not butter |
1 onion, minced |
1 cup(s) parmesean cheese |
1 pound(s) rigatoni pasta |
3 sliced hot cherry peppers, jarred ones with oil |
15 ounce(s) tomato sauce |
Directions:
1. Sauté onion, garlic, and peppers in the margarine slowly over low/medium heat until the onions are clear
2. Add the Parmesan, chicken breast, chicken stock, tomato sauce. Simmer for about an hour.
3. Serve over 1â1Â1/2 pounds of cooked rigatoni pasta
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