Cook's Country Chicken Riggies

4 boneless, skinless chicken breast (about 1 1/2 pounds), cut into 1-inch pieces


1/4 cup jarred sliced hot cherry peppers , chopped fine, plus 3 tablespoons cherry pepper brine (see note)

3 tablespoons olive oil

Salt and pepper

10 ounces mushrooms , quartered

2 red bell peppers , seeded and cut into 1-inch pieces

1 onion , cut into 1-inch pieces

5 garlic cloves , minced

1 1/2 teaspoons dried oregano

1 (28-ounce) can crushed tomatoes

3/4 cup heavy cream

3/4 cup pitted kalamata olives , halved lengthwise

1 pound rigatoni

1 1/4 cups grated Pecorino Romano cheese (see note)



1. MARINATE CHICKEN Combine chicken, 2 tablespoons cherry pepper brine, 1 tablespoon oil, and 1 teaspoon salt in zipper-lock bag and refrigerate 30 minutes or up to 1 hour.



2. MAKE SAUCE Heat 1 tablespoon oil in Dutch oven over medium-high heat until shimmering. Stir in mushrooms, bell peppers, and 1/2 teaspoon salt and cook until browned, about 8 minutes. Transfer vegetables to medium bowl; set aside. Add onion and remaining oil to now-empty pot and cook over medium heat until softened, about 5 minutes. Stir in cherry peppers, garlic, and oregano and cook until fragrant, about 30 seconds. Add tomatoes, cream, and 1/2 teaspoon pepper and bring to boil. Reduce heat to medium and simmer, stirring occasionally, until sauce is very thick, 10 to 15 minutes. Stir in chicken and reserved vegetables and simmer, covered, until chicken is cooked through, 6 to 8 minutes. Add olives and remaining cherry pepper brine. Cover and keep warm.



3. COOK RIGATONI Meanwhile, bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta and cook until al dente. Reserve 1/2 cup cooking water. Drain pasta and return to pot. Add sauce and Romano and toss to combine, adding reserved pasta water as needed. Season with salt and pepper