Chicken Riggies
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4 tablespoons olive oil
1/4 cup butter
5 cloves garlic, minced
10 tablespoons minced shallot
2 pounds skinless, boneless chicken breast meat - cubed
salt and pepper to taste
1 (4 ounce) jar sweet red peppers, drained and julienned
1/2 cup fresh tomato sauce
1/4 cup dry sherry
1 pint heavy cream
1 (8 ounce) package uncooked rigatoni pasta

In a large saucepan, heat oil and melt butter over medium heat. Add
garlic and shallots and saute until soft, then add chicken, season
with salt and pepper to taste and saute for 8 to 10 minutes, or until
halfway cooked.

Add peppers and stir in tomato sauce, reduce heat to low and simmer
about 10 minutes. Add sherry and simmer for another 10 minutes, then
stir in cream and simmer for 10 minutes more. Toss all with hot,
cooked pasta and serve.