Makes 4 to 6 servings
4 skinless, boneless chicken breast halves, cubed
2 cups red spaghetti sauce
1 green bell pepper, chopped
1 red bell pepper, chopped
1 onion, chopped
1 (8 ounce) package sliced fresh mushrooms
1 (15 ounce) can sliced black olives, drained
1 (4 ounce) can whole jalepeno peppers, drained and sliced
2 cups alfredo sauce
1 (8 ounce) package rigatoni pasta, cooked and drained
In a large skillet over medium high heat, saute chicken for 5 to
7 minutes, until well browned. Add spaghetti sauce, reduce heat to
low and simmer for 20 minutes.
Add green bell pepper, red bell pepper, onion, mushrooms, olives
and hot chile peppers. Stir all together and simmer for 40 minutes.
Add alfredo sauce, stir until blended and simmer for another 10
minutes. Spoon over hot, cooked pasta and serve.