1 pound rigatoni pasta
3 tablespoons olive oil
1 cup chopped onion
3 cloves garlic, minced
5 hot cherry peppers, cut in quarters
4 boneless, skinless chicken breasts, cut into 1-inch cubes
1/2 teaspoon salt
1/2 teaspoon black pepper
3/4 cup chicken broth
1/2 cup white wine
1 cup marinara sauce
3 tablespoons butter
1 cup Parmesan cheese
1/4 cup fresh basil, sliced
Directions1.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.