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.