Dave Gatto, Part Owner and Chief Cook
A Tavolo Italian Restaurant
Ingredients:
- 1 lb Rigatoni
- 1 Medium sized pepper (red or green)
- 2 Long Hot Peppers
- 1 Large Onion
- Extra-Virgin Olive Oil (EVOO)
- 2-4 Hot Cherry Peppers (fresh or pickled)
- 12 oz Chicken Breast
- 2 Cups Half and Half
- 1 cup good grated Parmesan Cheese (not jarred)
- 2 Cups Spaghetti Sauce (from a jar works, or homemade if you have it)
Directions:
- In a large pot, bring salted water to a boil. Meanwhile, slice medium pepper, long hot peppers, and onions, and chop cherry tomatoes.
- In a large frying pan, add enough EVOO to cover bottom of pan, turn on medium heat, and add first two peppers and onion, stirring frequently to avoid burning. Add rigatoni to boiling water.
- While onions are sauteeing, dice chicken into ½ in cubes. After two or three minutes, add to onions and peppers in frying pan and turn heat to high, stirring frequently to cook chicken through on all sides. When chicken is cooked through, add chopped cherry peppers (more if you like it spicy, less if you don’t). Then add the two cups half and half and about three quarter cups of the Parmesan. Stir frequently, and sauce will thicken. Once the sauce has thickened, add your spaghetti sauce, stirring frequently.
- Drain rigatoni and place in serving bowl. Spoon sauce over the top.
- Feeds 3-4.
