1 lb. boneless –skinless chicken tenders (diced into bite size pieces
3 Tbsp. olive oil
Salt & Pepper to taste
1 box rigatoni pasta
Sauce:
3 small jars roasted red peppers
2-14 oz cans of fire roasted red peppers
1 Tbsp. dried rosemary
1 tsp salt
½ tsp. pepper
3 cloves garlic (minced)
½ cup heavy cream
For the chicken, preheat a dutch oven or skillet and brown the chicken on both sides. Sprinkle salt and pepper over the chicken. In a separate pot, bring water to a boil and add 1 tsp. salt. Add pasta and cook per package directions.
Sauce:
In a food processor, add the roasted red peppers and pulse until slightly chunky. Then add the fire roasted tomatoes and continue to pulse until the tomatoes are combined with the red peppers but still a little chunky. Once chicken is browned, pour the mixture from processor over chicken. Add the rosemary, salt, pepper, minced garlic and stir to combine. Cover and simmer for about 20 minutes or so. Once sauce has simmered, remove from heat and add the heavy cream and stir to combine. Add cooked pasta to sauce and stir to combine completely.