from the kitchen of Chef Wilson
six 8-ounce portions
| Amount | Unit | Ingredients |
| 1 | lb | Rigatoni pasta |
| 3 | Tbsp | Vegetable oil |
| 1 ½ | lbs | Chicken thighs (diced into cubes) |
| to taste | Salt & Pepper | |
| 1 | Onion (medium diced) | |
| 1 | each | Green & red bell pepper (medium diced) |
| 1 | Tbsp | Garlic cloves (minced) |
| ½ | C | Hot cherry peppers |
| 1 | C | Heavy cream |
| 2 | Tbsp | Grated parmesan |
| 28 | oz | Crushed tomatoes |
- Bring a large pot of lightly salted water to a boil over high heat. Add rigatoni pasta and cook according to instructions, until tender yet firm to the bite. Drain and set aside.
- Heat oil in a large skillet over medium-high heat. Season chicken with salt and pepper, and cook in the hot oil until lightly browned and no longer pink in the center, about 8-10 minutes. Remove the chicken from the skillet and set aside.
- Add onions, bell peppers, and garlic into the skillet. Cook and stir until onion softens, about 6 minutes. Add crushed tomatoes, and hot cherry peppers. Bring to a simmer. Stir in cooked chicken and heavy cream; allow to simmer for 10 minutes then stir in cooked pasta.
- Finish with Parmesan cheese and serve.
 | Chef Wilson Castillo: ‘I believe that good food and proper cooking is the key ingredient to good health. No matter what we gain in life in terms of ‘success, no matter how rich or poor, regardless of the accolades that come our way—I feel our health is what truly counts.’ |