1In a large skillet, add Chicken Stock, Garlic, Butter and Chicken Breasts. Simmer for 40 minutes. Cut Chicken into bite sized pieces, return back to skillet and add to the skillet Spaghetti Sauce, sour cream and Heavy Cream. Simmer 20 minutes
In a separate pot, boil pasta until
al dente, set off to one side
2In another skillet, put all veggies, (cut into bite sized pieces)including hot cherry peppers. Heat until onions are transparent with 2 TBSP. of olive oil
3Transfer all ingredients into one large pot. Serve Buffet style, and if you really like cheese, sprinkle more on top. Delish!