Chicken Riggies

1Lb. Rigatoni( cooked and drained, al dente)
1 1/2 lb. boneless, skinless chicken breast, cut in bite size pieces
1 stick butter
1 medium onion
2 small cans mushroom stems and pieces
4T Cora cherry peppers
2 red or green bell peppers
1 C grated Parmesan cheese
4C marinara sauce
2 dashed granulated garlic
1 C chicken broth
1T dried parsley
1 pint half and half
In a deep pan melt butter and cook chicken until no longer pink. Add onions and saute until softened. Add peppers, mushrooms, spices and cheese, cook down for a few minutes. Now add broth, half and half and cook on simmer for 4 hours or transfer to a crockpot and cook on high for 4hours and low for 2 hours. Toss with rigatoni and extra grated Parmesan cheese