by Anne Carter
New Recipe
Course: Dinner Cuisine: American Prep Time: 5 minutes Cook Time: 40 minutes Total Time: 45 minutes Calories: 932kcal
– Large Pot – Large Skillet – Knife – Cutting Board – Measuring Cups – Mixing Spoon – Colander – Spatula
– 1 lb rigatoni – 2 tablespoon olive oil – 2 tablespoon garlic finely chopped – 2 pounds chicken thighs boneless skinless – ½ teaspoon salt – ¼ teaspoon black pepper – 1 tablespoon olive oil – 2 tablespoon garlic fiely chopped
– Boil salted water, cook pasta until al dente. – Season and cook chicken in olive oil until done, set aside. – Sauté bell peppers until soft.
– Add garlic, cook until fragrant, then add cherry peppers. – Deglaze with red wine, reduce by half. – Add tomatoes, simmer for 5 minutes.
– Stir in cream, simmer until thickened. – Cut chicken, add to sauce with pasta. – Adjust sauce with pasta water if needed.