2 pounds boneless skinless chicken breast, in pieces
olive oil
garlic
1 jar spaghetti sauce
1 jar alfredo sauce, Five Brothers brand
1 chicken bouillon cube
6 hot cherry pepper slices
1 lb rigatoni, cooked
Romano cheese, grated
Saute the chicken in olive oil and garlic. Be generous with the garlic. When chicken is done, pour in the spaghetti sauce and alfredo sauce, chicken bouillon cube, chopped cherry pepper slices (or 1 1/2 to 2 whole hot cherry peppers, cut up, seeds removed). Simmer 1/2 hour. Add the sauce to cooked rigatoni, coating pasta well. Pour into a large baking pan and top with grated Romano cheese. Bake at 350 for 30 minutes.