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Ingredients
  • 1 (16 ounce) package rigatoni pasta
  • 3 tablespoons extra-virgin olive oil
  • 1 ½ pounds skinless, boneless chicken breast, cut in bite-sized pieces
  • salt and ground black pepper to taste
  • 1 onion, diced
  • 2 Cubanelle peppers, seeded and thinly sliced
  • 3 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 3 roasted red peppers, drained and chopped
  • 2 hot cherry peppers, seeded and minced
  • ½ cup heavy cream
  • ½ cup grated Parmesan cheese
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