CHICKEN RIGGIES

We have tried different recipes and we all agree this is our favorite. I usually double the recipe because Steven will eat it for days!
4 Tbsp butter
2 1/2 lbs boneless, skinless chicken breast (I prefer to cut long thin tenders)
8 oz pkg mushrooms, sliced
1 medium green pepper, chopped
1 medium hot pepper, chopped (optional) add more peppers if you like it hot(3-4)
1 medium onion, chopped
2 cups chicken broth
1 cup tomato sauce
1/2 pint heavy cream
1 tsp paprika
1 tsp parsley
1/4 tsp salt
1/4 tsp black pepper
1/2 cup black olives
2 Tbsp cornstarch
1lb rigatoni, cooked & drained
In a large pot, melt butter and add chicken. Cook over medium heat until tender. Add mushrooms and cook 5 minutes. Add peppers and onions and continue cooking until soft, about 5-7 minutes. Add broth, sauce, heavy cream and spices. Bring to a boil, reduce heat, cover and simmer for 20 minutes, stirring occasionally. Add olives and simmer 5 minutes more. In a small bowl, mix cornstarch with 2Tbsp water until it dissolves. Add to the sauce, stirring continuously until it thickens. When thickened, mix sauce with rigatoni together in deep bowl and serve immediately. Sprinkle with Parmesan cheese.