Ingredients

16 oz. Rigatoni

1 tsp Olive Oil

1 tbsp minced garlic

1 cup chopped onion

1 tsp salt

1 tsp black pepper

12 oz. (packaged) sliced mushrooms

24 oz. pasta sauce

1 cup Rachel’s Raquette Lake Elixir

1 cup half & half (or I used fat free half & half)

1 lb cooked cubed chicken breast

8 minced cherry peppers

grated parmesan cheese