|She is still my Jilly Bean
1 lb boneless, skinless chicken breast, cut into 1-inch cubes
1 lb. rigatoni, cooked according to box directions
1 med onion, chopped
3 cloves of garlic, minced
8 oz can tomato sauce
8 oz jar roasted red peppers, cut up
1 pint cream (Jill uses light or fat-free half and half)
1/4 cup white cooking wine
2 Tbs butter
2-3 Tbs olive oil.
Melt butter and oil in large pan and cook onion until soft over medium heat. Add garlic and cook just a minute more.
Add chicken; cook until half way done.
Add tomato sauce and roasted red peppers. Reduce heat and simmer until chicken is cooked through.
Add cream, stirring gently until heated through.
Add Rigatoni and toss until coated.