Chicken Riggies

Ingredients

• 1 cup anaheim chili seeded thinly sliced (1 large chile)
• 0.5 teaspoon pepper black freshly ground
• 28 ounce canned tomatoes unsalted whole peeled undrained chopped canned
• 1 pound chicken tenderloins boneless skinless cut into 1-inch pieces
• 8 ounce crimini mushrooms sliced
• 0.3 cup sherry dry
• 4  garlic minced
• 1 teaspoon kosher salt 
• 2 tablespoons olive oil divided
• 1.5 cups onion diced ( 1 large)
• 2 ounces parmesan fresh grated
• 0.3 cup cherries diced hot seeded finely (2 peppers)
• 2  bell pepper red
• 1 pound rigatoni uncooked
• 0.5 cup whipping cream 

Equipment

• frying pan
• baking sheet
• aluminum foil
• broiler
• ziploc bags
• dutch oven

Directions

1. Preheat broiler.
2. Cut bell peppers in half lengthwise; discard seeds and membranes.
3. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened.
4. Place in a heavy-duty zip-top plastic bag; seal bag.
5. Let stand 10 minutes. Peel and cut into strips.
6. Heat a 6-quart Dutch oven over medium-high heat.
7. Add 1 tablespoon olive oil to pan; swirl to coat.
8. Add chicken to pan; cook 6 minutes, turning to brown on all sides.
9. Remove chicken from pan.
10. Add 1 tablespoon olive oil to pan.
11. Add onion and next 4 ingredients (through garlic). Cook over medium heat 4 minutes or until vegetables are tender, stirring occasionally.
12. Add sherry to pan; cook until liquid evaporates, scraping pan to loosen browned bits. Stir in tomatoes, salt, and pepper. Bring to a boil; reduce heat and simmer, uncovered, 20 minutes, stirring occasionally. While sauce simmers, cook pasta according to package directions, omitting salt and fat; drain.
13. Add roasted bell pepper, chicken, and, if desired, olives to tomato mixture. Bring to a simmer. Stir in cream; cook 2 minutes or just until thoroughly heated, stirring occasionally.
14. Add pasta, tossing well.
15. Sprinkle with Parmesan cheese.