Melt the stick of margarine over low in a large pan or pot, once melted, add the minced onion. If you don’t know how to mince an onion, check out this video. You can also throw the onion in the blender or food processor until chopped up.
While the onions are cooking slowly, seed and chop up your peppers. When the onions start to become translucent, add the peppers and minced garlic to the pan.
Cook the peppers for 5 minutes and then turn the heat up to medium and add the chicken. Sauté until chicken starts to turn white (doesn’t need to be fully cooked). Then add the chicken broth, tomato sauce, buffalo sauce cream and parmesan and blue cheeses. Whisk it all together and make sure the cheese is completely melted.
Cover and let simmer on medium/low heat for about an hour. Whisk occasionally to make sure the cheese is incorporated and not sticking to the bottom of the pan. After 1 hour, uncover, and turn the heat up to medium/high and let simmer for another 10 minutes (this will thicken it). Sometimes the sauce separates a bit, but it’s not big deal. Just take a whisk and bring it back together.
Serve over 1-1.5 lbs rigatoni pasta.
