Riggies

Based on Cook's Country recipe

4 chicken breasts
1 lb spicy Italian sausage
1/4 cup chopped hot cherry peppers (from jar)
3 Tbs cherry pepper brine
3 Tbs olive oil
salt and pepper
10 oz mushrooms, quartered
2 red bell peppers, cut into 1 inch pieces
1 onion, cut into 1 inch pieces
5 garlic cloves, minced
1.5 tsps dry oregano
28 oz can crushed tomatoes
3/4 cup cream
3/4 cup kalamata olives, halved
1 lb rigatoni
1.25 cup romano cheese

Marinate the chicken:
Mix 1 Tbs oil, 2 Tbs cherry pepper juice, 1 tsp salt, marinate chicken 30 mins to 1 hour

Sauce:
Heat 1 Tbs oil in Dutch oven.  Cook sausage, set aside. Stir in mushrooms, bell peppers and 1/2 tsp salt and cook until browned.  Transfer to bowl.
Add onion and oil to the pot, cook over medium heat until soft.  Stir in cherry peppers, garlic, oregano, cook 30 seconds.  Add tomatoes, cream and 1/2 tsp pepper and bring to boil.  Reduce heat to medium and simmer, stirring occasionally until thickened, 10 to 15 minutes.  Stir in chicken and mushrooms, peppers, simmer covered until chicken is cooked 6-8 minutes.  Add olives and remaining cherry pepper brine.