Bring a pot of water to a boil. Cook pasta to al dente (Note- you will need to reserve a cup of cooking water just before you drain the pasta).
Trim the chicken and cut it into bite-sized pieces. Season with salt and pepper. Heat 3 Tbsp olive oil in a large high-sided skillet over medium-high to high heat.
Add chicken to pan and brown all over, 7 to 8 minutes; remove. Add onions, garlic, cubanelle peppers then season with salt and pepper and cook 6-7 minutes to soften. Add red peppers and cherry peppers. Stir in tomatoes and add chicken back to the sauce. Bring sauce to a bubble then stir in some starchy cooking water from the pasta. Add cream. Reduce heat to lowest setting and simmer a couple of minutes.
Add pasta and 1/2 cup cheese and toss to combine. Top with shredded basil.
Originally Submitted
4/20/2012
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