Ingredients

• 2 tablespoons salad oil
• 1 lb boneless chicken breast, skinned and cubed
• 3/4 cup minced green onion
• 1 (7 ounce) jar roasted red peppers, undrained
• 2 medium garlic cloves, peeled
• 2 tablespoons fresh cilantro leaves
• 1 (16 ounce) can whole tomatoes, undrained
• 1/2 teaspoon crushed red pepper flakes (or to taste)
• 1 large green pepper, coarsely chopped
• 1 lb hot cooked rigatoni pasta

Instructions

1. In large skillet, over medium-high heat, heat salad oil. Add

2. chicken; cook with 1/2 cup green onion 5 minutes, or until chicken is lightly

3. browned.

4. Meanwhile, in food processor, puree red peppers, garlic, and cilantro.

5. Add puree, tomatoes and pepper flakes to chicken.

6. Bring to boiling; simmer, uncovered, 5 minutes or until thickened.

7. Add green pepper; simmer 3 minutes, or until tender-crisp.

8. Toss chicken mixture with rigatoni; sprinkle with remaining chopped green onions.