2 lbs skinless, boneless chicken breast meat - cubed
5 cloves garlic, minced
1/4 c butter
1 (8 oz) package uncooked rigatoni pasta
4 tbsps olive oil
1/4 c dry sherry
1 (4 oz) jar sweet red peppers, drained & julienned
Directions
Step #1
In a large saucepan, heat oil & melt butter over med-heat/flame.
Step #2 Add garlic & shallots & saute until soft, season this with salt & pepper to taste & saute for 8 to 10 mins, then add chicken, or until halfway cooked.
Step #3 Add peppers & stir in the tomato sauce, reduce heat to low & let simmer about 10 mins.
Step #4 Add sherry & let simmer for another 10 mins, then stir in the cream & let simmer for 10 mins more.