Chicken and Tomato Sauce Robusto

This is an oldie-but-goodie that I just found after 20 years! It's fast, simple, and delicious.

• Ready In: 20 mins
• Serves: 4

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

Directions

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.