Chicken Rigatoni

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2 pounds skinless, boneless chicken breast meat - cubed

1 (4 ounce) jar sweet red peppers, drained and julienned

10 tablespoons minced shallot

1 pint heavy cream

1/4 cup butter

1/2 cup fresh tomato sauce

1 (8 ounce) package uncooked rigatoni pasta

5 cloves garlic, minced

1/4 cup dry sherry

4 tablespoons olive oil

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