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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 4 |
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my favorite! Ingredients:
2 1/2 lbs chicken |
2 green bell peppers |
2 red bell peppers |
32 ounces spaghetti sauce |
32 ounces chicken broth |
1 onion |
14 cherry peppers |
4 cups flour |
2 lbs rigatoni pasta |
1 pint heavy cream |
8 ounces kraft 100% grated parmesan cheese |
1 lb butter |
Directions:
1. prep: cut chicken, bell peppers and onion into 1 inch squares. mince garlic. cut cherry peppers into rings. put chicken broth, sauce, peppers, onion in a large pot.
2. cooking: fry garlic add it to the pot. add 1 stick of butter for every batch of chicken. coat chicken with flour fry it in batches. add to the pot. bring to a boil, then simmer one hour. when theres 35 minutes left start macaroni. when theres fifteen minutes add heavy cream and grated cheese. when the hour is up add macaroni to the pot and stir. viola!
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