Recipe: Chicken Riggies

1-1.5lbs chicken breast (chopped)
2 peppers (chopped)
1 pint heavy cream (not to be mistaken for heavy whipping cream!)
1 bouillon cube (or 1 can chicken broth, replacing the water while cooking the peppers in the first step)
1 can diced tomatoes
hot peppers (any will work and the amount depends on how hot you want it)
half can black olives
1 box rigatoni

On stove medium-low temp cook peppers with a little water for about 30 mins or until half cooked. Next add chicken, hot peppers, and bouillon cube (if chicken broth was not used in place of water in the first step). After the chicken is 80% cooked lower temp to low and add diced tomatoes, heavy cream and olives also start the water for the rigatoni. When the water is boiling add the rigatoni. When the rigatoni is done strain it, then add the riggie sauce as desired. Enjoy!