Chicken Riggies - cooking recipe

Ingredients

4 boneless skinless chicken breasts
1/3 cup jarred cherry pepper, chopped fine
3 tablespoons pepper brine
3 tablespoons olive oil
1/4 lb pancetta, chopped
16 ounces whole mushrooms, washed and quartered
2 red bell peppers, sliced into 1 inch pieces
1 onion, cut in 1 inch pieces
5 garlic cloves, monced
2 teaspoons dried oregano
28 ounces crushed tomatoes
3/4 cup heavy cream
1 lb rigatoni pasta, cooked
1/2 cup pasta cooking water
1 1/4 cups grated romano cheese

Preparation

Combine chicken, brine, oil and 1 tsp salt in a zip lock bag and marinate for 30-60 minutes.
Heat 1 tbl oil and add pancetta. Cook until crisp and fat is rendered. Remove and place in medium bowl. Add bell peppers, mushrooms and 1/2 tsp salt and brown in remaining fat. Remove veggies and add to pancetta in bowl.
Add remaining oil and add onion and cook over medium heat until softened, about 5 minutes. Stir in cherry peppers, garlic, oregano and garlic and cook about 30 seconds. Add tomatoes and cream and 1/2 tsp pepper and bring to a boil. Reduce heat and simmer for 15 minutes until thick.
Stir in chicken, veggies and pancetta and simmer covered for about 8 minutes until chicken is cooked through. Add remaining cherry pepper brine.
Add hot cooked pasta and romano cheese and toss with the sauce. Use the cooking water, if mixture is too thick. Season with salt and pepper.