boil chicken breasts 15 min (30 if frozen)

melt butter on medium low heat

add wine

shred chicken by hand into sauce removing veins and fat

when there's not enough liquid, add broth

continue to shred chicken

boil water for the rigatoni

remove stem and core of cherry peppers and tear into little pieces

stir and allow to simmer

when rigatoni is done, drain and add Romano to sauce

when cheese is blended pour over rigatoni and toss

ready to serve