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Ingredientes
- 3 boneless skinless chicken breasts
- half box mezzi rigatoni
- 2 roasted red peppers (feel free to also add hot peppers as well)
- 28 ounces of your favorite red sauce
- 1/2 cup heavy cream
- crimini mushrooms ( I used ten good sized ones) cut in fours
- 1 can of black olives, chopped in half
- 1 container pancetta
- 2 chopped shallots
- 5 cloves chopped garlic
- flour for dredging
- pecorino romano cheese 1/2 cup plus extra
Direcciones
- In a large pot with hot oil, saute the chopped shallots and garlic until translucent. Take them out and set aside, next add in the pancetta (optional ) cook until crisp and set aside seperate from the shallots and garlic. Next add in your mushrooms and olives saute those down as little or as much as you'd like. I personally don't like them really soft. Take them out and set aside with the shallots and garlic. Next chop the chicken to bite size pieces and dredge in flour. Brown the chicken on both sides. Add in the red sauce half cup of pecorino romano cheese, shallots, garlic, mushrooms, olives, peppers and heavy cream, simmer and cook for about half an hour with the chicken. In the meantime cook the rigatoni in chicken stock as directed on the box. Transfer the rigatoni to the chicken mixture and stir really well. Continue to simmer for another 5 minutes until everything melds together. Serve in a bowl and top with cheese, pancetta and basil (optional).
