submitted by Alex
Time: ~45 Minutes
Complexity: Easy
Ingredients
- 3 tablespoons butter
- 2 1⁄2 lbs chicken breast (I usually use 3 to 4 chicken breasts), chopped into 1 inch pieces
- 8 ounces baby bella mushrooms, sliced
- 1 green bell pepper, chopped
- 3-4 jarred hot cherry pepper, chopped (varies depending on desired heat)
- 1 onion chopped
- 2 cloves garlic, crushed
- 2 cups chicken stock
- 1 cup tomato sauce
- 1⁄2 pint heavy cream
- 1 teaspoon paprika
- 1 teaspoon parsley
- salt and black pepper
- crushed red pepper flakes (optional)
- 1⁄2 cup black olives, sliced
- 1 lb rigatoni pasta, cooked and drained
- ½ tablespoon cornstarch
- Parmesan cheese (for topping)
Directions
- In a large pot melt butter and then add chicken. Cook chicken over medium heat just until the pieces begin to turn white.
- Add mushrooms to chicken and cook for 5 minutes.
- Add peppers, garlic, and onions. Cook for 5-7 minutes (I usually season the veggies and chicken with salt and pepper at this point).
- Add stock, tomato sauce, heavy cream, and spices. Bring to a boil, cover and simmer for 20 min, stirring occasionally.
- Add olives and simmer for 5 minutes.
- In a small bowl mix cornstarch with 2-3 tbsp cold water until dissolved. Add cornstarch slurry to sauce, stirring continuously as it thickens. If it is very runny, just let it stand.
- Stir in cooked pasta and serve immediately, sprinkling each serving with grated or shredded Parmesan cheese.
Notes
When cooking, I make the tomato sauce from scratch, that way I also can have some wonderful fresh sauce at a later date. You can use jarred sauce, though. If you want my recipe for sauce, I can provide, but that’s pretty standard…no special Utica techniques there.