This meal just kind of came together, and came together very quickly. Don't let the word "peppery" square you off. This dish is not spicy, just infused with very deep flavor. So if you're ever rummaging through your fridge and your pantry, give this a try!
Toss the the chicken into the skillet in batches and brown up. Remove to a platter and reserve. Add another tablespoon of olive oil to the skillet and add in one onion chopped, 2 roasted red peppers, 4 peppercino peppers de-seeded and 2 cubenelle peppers de-seeded and chopped. (Since it's summer just add in whatever mild peppers you may have on hand except more bell pepper.). Add 2 tablespoons minced garlic, saute 1 minute then add in one 28-ounce can of crushed tomatoes.
Bring the sauce to a light bubble then add in the starchy pasta water 1/2 cup at time time. You may only need 1/2 cup, check the thickness of the sauce and add more starchy water if needed. Lower the heat to simmer and add in 1/2 cup of heavy cream...just enough to "blush up" the sauce. Let it simmer for about 10 minutes. Add the drained pasta back to the pot is was cook in and pour the sauce over the pasta and toss to combine.
Top with freshly chopped basil and pass the cheese!