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Recipe from Christiana Conway of N.Y.
1 stick margarine
1/4 C olive oil
4 garlic cloves, finely chopped
1 tsp. basil
3 to 4 skinless/boneless chicken breasts, cubed
1 small onion, finely chopped
1/2 C white wine
1 C chicken broth
1 can (28 oz) crushed tomatoes
4 cherry peppers, cut up (save 1/4 cup juice)
1 lb. rigatoni pasta
Melt stick of butter in frying pan. Add the olive oil and saute garlic and onions until translucent. Then add chicken and saute. Add your wine, tomatoes and chicken broth. Finally, add your cherry peppers and juice. Prepare rigatoni to box instructions and cook until "al dente". Drain pasta and put into a large pasta dish, pour your sauce over pasta and toss. Serve with nice green salad and parmesan cheese.
