Source:

Sonia719

Serves/Makes:8

Ingredients

• 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

Preparation

• 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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