- 2 lbs boneless, skinless chicken breast, cut into 1/2 to 1″ cubes
- 2 Tbsp Olive oil
- 2 Cubanelle peppers (preferably) or Green bell peppers, diced
- 1/4 cup dry sherry (optional)
- 1 Jar MEESH’S® Marinara
- S&P to taste
- 1/2 cup light cream
- Fresh Parsley and Parmesan cheese for sprinkling
- 1 lb Rigatoni pasta
Heat oil in pan over medium high heat. Add chicken and season with S&P to taste. Cook until chicken is no longer pink but not cooked through. Add peppers cook 1-2 minutes. Add Sherry, if using, and cook additional 2 minutes. Add sauce and bring to a boil. Reduce heat and gently simmer for 20 minutes stirring occasionally.
Meanwhile, bring salted water to a boil and cook until al dente. When pasta is done remove sauce from heat and stir in cream. Add pasta to pan and return to low heat stirring to combine.
Serve in bowls with additional cheese and fresh parsley. Enjoy!
Serves about 6