Chicken Riggies Recipe

Boil the pasta according to package directions in a large pot of salted water until al dente, then drain and set aside.
Combine the raw chicken pieces, one tablespoon of olive oil, ½ teaspoon of salt, and ½ teaspoon of pepper in a medium bowl.
Add one tablespoon of olive oil to a large skillet set over medium-high heat. Cook the chicken in a single, non-overlapping layer - approximately one minute per side or until golden. Cook the chicken in two batches if necessary to avoid overcrowding the skillet. Remove the chicken from the skillet and set aside.
Melt the butter in the same skillet, then add the onion and red bell pepper and cook until they start to soften (about 5 minutes). Stir in the hot cherry peppers, garlic, tomato paste, remaining salt & pepper, and oregano. Cook for one minute then stir in the tomato sauce and white wine.
Increase the heat and simmer for approximately 10 minutes, then reduce the heat to low and stir in the heavy cream.
Allow the sauce to reach a gentle simmer - but do not boil. Stir in the chicken and cooked pasta and cook for 2-3 minutes or until everything is mixed well and heated through.
Serve garnished with parmesan cheese, if desired.