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- 4 Tbsp (60 ml) butter
- 2-1/2 lbs (1.1 kg). boneless, skinless chicken breasts, cut into bite size pieces
- 8 oz (224 grm). pkg mushrooms, sliced
- 1 medium green pepper, chopped
- 1 medium hot pepper, chopped (optional)
- 1 medium onion, chopped
- 2 cups (475 ml) water
- 2 tsp (10 ml). chicken bouillon OR 2 cubes
- 1 cup (225 ml) tomato sauce
- 1 cup (225 ml) heavy cream
- 1 tsp (5 ml) paprika
- 1 tsp (5 ml). parsley
- 1/4 tsp (1 ml). salt
- 1/4 tsp (1 ml). black pepper
- 1/2 cup (125 ml) black olives
- 2 tbsp (30 ml) cornstarch
- 1 lb (.5 kg). rigatoni, cooked and drained
- parmesan cheese, grated
- In a large pot, melt butter and add chicken.
- Cook over medium heat until tender.
- Add mushrooms and cook 5 minutes.
- Add peppers and onions and continue cooking until soft, about 5 to 7 minutes
- Add water, bouillon, sauce, heavy cream and spices.
- Bring to a boil, reduce heat, cover and simmer for 20 minutes, stirring occasionally.
- Add olives and simmer 5 minutes more.
- In a small bowl, mix cornstarch with 2 tbsp (30 ml) water until it dissolves.
- Add to the sauce, stirring continuously until it thickens.
- When thickened, mix sauce with rigatoni together in deep bowl and serve immediately.
- Sprinkle with parmesan cheese.
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