* 1 lb. rigatoni pasta * 3 Tbsp. olive oil * 1 c. chopped onion * 3 clove garlic, minced * 5 hot cherry peppers, cut in quarters * 4 boneless, skinless chicken breasts, cut into 1-inch cubes * 1/2 tsp. salt * 1/2 tsp. black pepper * 3/4 c. chicken broth * 1/2 c. white wine * 1 c. marinara sauce * 3 Tbsp. butter * 1 c. Parmesan cheese * 1/4 c. fresh basil, sliced
What to do:
1. Cook pasta according to package directions; drain. 2. Meanwhile, in a large deep skillet over medium heat, heat oil until hot. Cook onion, garlic, and cherry peppers 5 minutes or until tender. 3. Sprinkle chicken with salt and pepper, and add to skillet; cook 6 to 8 minutes or until no longer pink. Add broth and wine and simmer 5 minutes. Stir in marinara sauce and cook 5 minutes. Add butter, Parmesan cheese, and basil, and cook 6 to 8 minutes or until thickened. 4. Add pasta to skillet, mix well, and heat 5 minutes or until heated through. Serve immediately.