Chicken Riggies

Heat ghee or oil over medium heat in a large skillet. Add cubed chicken breast and cook 2–3 minutes.

Add onion and sweet peppers, cook an additional 2–3 minutes. Add garlic and sauté until fragrant.

Add wine and reduce by half. Add chicken stock, red pepper flakes, marinara, and cherry peppers. Reduce again by a half.

Reduce heat to low. Add butter 1 tablespoon at a time until melted into the sauce. Add Parmigiano Reggiano a bit at a time, allowing it to melt into the sauce.

Add cooked rigatoni to the pan, folding gently to coat. You may not need to use all the pasta.

Taste for salt and pepper. Serve with freshly grated Parmigiano reggiano and chopped parsley.