Chicken Riggies

Chicken Riggies and Escarole
Serves 4-6

Salt
1 pound rigatoni
1.5 lbs chicken, cubed
Black pepper
6 tablespoons extra-virgin olive oil, divided
1 large onion, chopped
4 cloves garlic, finely chopped, divided
2 large or 3 small cubanelle peppers, seeded, chopped
7oz roasted red peppers, chopped
6 hot cherry peppers pickled in jar
1 (28-ounce) can crushed tomatoes
1/3 cup cream
1 head escarole, coarsely chopped
handful basil, thinly sliced

Bring a pot of water to a boil for "riggies". Salt water and cook pasta
to al dente. Also parcook the escarole. Reserve 1 cup pasta water.
In a large skillet, brown chicken, 7 to 8 minutes then remove.
Add onions, garlic, cubanelle peppers and cook 6 to 7 minutes to soften,
then add roasted red peppers and chopped hot peppers.
Stir in tomatoes and add chicken back to the sauce. Bring sauce to a
bubble then stir in some cooking water from the pasta - about a cup, then
add the cream. Reduce heat to lowest setting and simmer a couple of
minutes. Add pasta and escarole and toss to combine.
Top the pasta with shredded basil.