Directions

• Marinade
• In a large resealable plastic bag, combine sherry or vermouth, oil, garlic, oregano, parsley flakes, paprika, salt, and pepper, add chicken, seal bag, turn to coat.
• Refrigerate for 1 hour.
• Drain chicken, discard marinade.
• Sauce
• Heat a Dutch oven over medium-high heat.
• Add chicken, cook and stir until no longer pink.
• Remove from pan, put on plate.
• In same pan, heat butter over medium-high heat.
• Add green and red bell pepper, onion, garlic, and zucchini (if using).
• Cook and stir until tender.
• Stir in pickled hot cherry peppers.
• Stir in sherry or vermouth, bring to boil.
• Add in tomato puree, salt, pepper, and sugar.
• Return to a boil, reduce heat, simmer 10 minutes or until slightly thickened, stirring occasionally.
• Add chicken, heat through.
• Meanwhile, in a separate pot, cook rigatoni according to package directions, to just before al dente.
• A small sauce pan, combine half and half and cream cheese over low heat, cook and stir until blended. (I like to use a whisk)
• Add cream cheese mixture to the chicken and sauce, stir in parmesan cheese.
• Drain rigatoni, add to pot with sauce, toss to combine.
• Garnish individual bowls with fresh minced parsley and shredded parmesan cheese.