Ingredients
- 1.5 pounds skinless boneless chicken breast, cut into one inch pieces
- ¼ cup jarred sliced hot cherry peppers, finely chopped
- 3 tablespoons cherry juice brine
- 3 tablespoons olive oil
- salt and ground black pepper to taste
- 10 ounces mushrooms, trimmed and quartered
- 2 red bell pepper, cut into 1 in pieces
- 1 onion, cut into 1 in pieces
- 5 garlic cloves, minced
- 1.5 teaspoons dried oregano
- 28 ounces canned crushed tomatoes
- ¾ cup heavy cream
- 16 ounces rigatoni
- 2.5 ounces Pecorino Romano cheese, grated 1 1/4 c
Directions
Combine chicken, 2 T pepper brine, 1T oil, and 1t salt in bag. Refrigerate 30-1 hour. Heat 1T in Dutch oven, stir in mushrooms, bell peppers, and 1/2 t salt and cook until browned, about 8 minutes. Remove to a bowl. Add 1 T oil and onion until soft about 5 minutes. Stir in cherry peppers, garlic, and oregano and cook 30 seconds. Add tomatoes and cream, 1/2 t pepper and bring to boil. Reduce heat and simmer for 10-15 minutes. Stir in chicken and vegetables, simmer, covered for 6 minutes. Add 1T brine. Cook pasta in salted water. Remove 1/2 cup water. Combine pasta, chicken mixture, cheese and reserved water. Season with salt and pepper. |