Chicken Wing Riggies

1 lb.boneless skinless chicken breast, cubed

1/3 bulb garlic, left in clove form

1 lb. fresh mushroom, sliced

1 small can black olives, sliced

1 small can jalepemos, sliced

1 C Frank's red hot sauce

1/2 tsp. lemon juice

1 pint heavy cream or half and half

dash of cayenne pepper

1/2 c grated parmesean cheese

4T butter

1 lb. rigatoni

In a deep skillet, saute chicken and garlic in 2 -4T olive oil. Add mushrooms, olives and jalepenos. Start pasta and cook until al dante. To skillet add hot sauce, lemon juice and heavy cream or half and half. Cook for 10 minutes on medium heat. Just prior to serving add the butter and grated cheese. Toss with pasta and seve with extra grated cheese or crumbled blue cheese.