Chicken Riggies

1 lb. of chicken breast, boneless          

2 pints heavy cream

2 bell peppers                                      

1/2 cup butter

2 small cans mushrooms                     

1/4 cup tomato sauce

4-5 cherry peppers                               

1 cup parmesan cheese

1/4 cup wine vinegar                                 

1 lb. rigatoni, cooked

1/4 cup olive oil                                                 

4 cloves of garlic

 

Brown garlic in frying pan with olive oil. Add chicken breast, cut into small pieces and cook on medium heat until chicken is cooked. Add mushrooms, cherry and bell peppers, cut into pieces. Add bay leaves and salt and pepper for taste. Let simmer for 30 minutes on low heat. Add 2 pints of heavy cream, 1 stick of butter melted, ¼ cup of sauce and ¼ cup of wine vinegar. Add Parmesan cheese and let cook till cheese melts. Add the cooked rigatoni.