Chicken Riggies and 'Scarole with Soul – Rachael Ray

Ingredients

• Salt
• 1 pound rigatoni
• 3/4 pound chicken tenders (1 package)
• 3/4 pound boneless, skinless chicken thighs (1 package)
• Black pepper
• 6 tablespoons extra virgin olive oil (EVOO), divided
• 1 large onion, chopped
• 7-8 cloves garlic, grated or finely chopped, divided
• 2 large or 3 small cubanelle peppers, seeded and chopped
• 3 roasted red peppers, chopped
• 6 hot cherry peppers pickled in jar (found in Italian section at the grocery store)
• 1 can crushed tomatoes (28 ounces)
• 1/3-1/2 cup cream (eyeball it)
• 1/2 cup grated Romano or Parmigiano Reggiano cheese, plus more to pass at the table
• 1/3 pound thick-cut capocolo hot ham, chopped
• 2 heads escarole, coarsely chopped
• 1 cup chicken stock
• 1/2 cup basil (about 10 leaves), thinly sliced
• 4 pieces crusty bread