Ingredients

• 3 to 4 pounds boneless, skinless chicken breast, cubed
• 12 medium-sized mushrooms, sliced
• 1 bag of green onions, chopped
• 1/2 clove garlic, minced
• 3/4 stick butter
• 2 pounds green and/or red peppers, cut in strips
• 2 pounds rigatoni noodles 
• 2 large cans crushed tomatoes
• 1 white onion, cut in strips
• 1 quart heavy cream
• Italian seasonings, pepper and salt, to taste

Instructions

• Chop all vegetables.
• Cut chicken into cubes.
• Add crushed tomatoes, white onion and all seasoning to a medium sauce pan on low heat.  Stir occasionally. 
• Heat butter and garlic in a large frying pan on a medium heat for 2 minutes. Add mushrooms and scallions. Sauté 10 minutes, until lightly browned.
• Boil water and cook the pasta. Drain when finished and set aside. 
• Add chicken to the mushrooms and scallions and cook on mid-high heat to cook the chicken almost all the way through. 
• Once chicken appears almost fully cooked, add your peppers. Keep heat close to high. Let cook for about 10 more minutes.
• Add heavy cream in with chicken and peppers. Let cook on medium heat for about 15 minutes.
• Combine pasta, sauce and chicken. Stir until completely coated.