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1
Combine the salt, pepper, and flour in a large zip-top bag.
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2
Add chicken and shake around until coated with flour mixture.
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3
In a large skillet, heat a tablespoon or two of olive oil over medium heat until shimmering.
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4
Brown chicken pieces in batches and once its browned, remove it from the oil and set aside.
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5
Then repeat with the remaining chicken.
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6
They do not need to be cooked through.
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7
In a separate, heavy skillet or Dutch oven, melt butter over medium heat.
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8
Add chopped onion and cook until its translucent.
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9
While onions are cooking, drain and chop the cherry peppers, and remove seeds and membranes if desired (the more seeds, the spicier it will be).
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10
Add chopped cherry peppers and browned chicken to the onion and stir to combine.
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11
Stir in white wine and bring to a simmer.
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12
Cover, reduce heat, and cook for 30 minutes.
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13
After 30 minutes, add marinara sauce and olives and return to a simmer over low heat.
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14
If sauce seems too thick, you can thin it with a little water or chicken broth.
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15
Meanwhile, cook rigatoni according to package directions.
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16
Once rigatoni is cooked, combine pasta with chicken mixture.
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17
Serve topped with plenty of Parmesan cheese!
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18
**Simple marinara sauce: In a medium saucepan, heat olive oil over medium heat.
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19
Add crushed garlic and saute until browned.
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20
Add crushed tomatoes, salt, and oregano.
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21
Simmer for 30 minutes.
