Utica Chicken Riggies

• servings: 8 servings
• total time: 45 minutes

Ingredients

4 tablespoons butter

2 1/2 lbs chicken breasts (I usually use three to four chicken breasts)

8 ounces baby bella mushrooms, sliced

1 green pepper, chopped

1 -2 jarred hot pepper, chopped

1 onions or 2 -3 shallots, chopped

2 cups water

2 tablespoons chicken bouillon or 2 chicken bouillon cubes

1 cup tomato sauce

1/2 pint heavy cream

1 teaspoon paprika

1 teaspoon parsley

salt and black pepper

crushed red pepper flakes (if you want it hot)

1/2 cup black olives, sliced

1 lb rigatoni pasta, cooked and drained

Directions

In a large pot melt butter and then add chicken.

Cook chicken over medium heat just until they begin to turn white.

Add mushrooms to chicken and cook for 5 minutes.

Add peppers and onions cook 5-7 minutes (I usually season the veggies and chicken with salt and pepper at this point).

Add water, bullion, 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 corn starch with 2-3 tbsp cold water until dissolved.

Add corn starch to sauce, stirring continuously until it thickens.

If it is very runny just let stand to thicken.

Stir in cooked pasta and serve immediately, sprinkling each serving with grated or shredded Parmesan cheese.