Ingredients

  • 1 red pepper, halved, deseeded and cut into thin strips
  • 1 yellow pepper, halved, deseeded and cut into thin strips
  • 1 small onion, peeled and finely sliced
  • 1 garlic clove, peeled and crushed
  • 4 skinless chicken breasts, cooked, cooled and cut into bitesized chunks
  • 200g dried pasta shells, boiled and cooled
  • Salt and freshly ground black pepper
  • A handful each of chopped parsley and basil
  • Red wine vinegar

Method

  • Put the strips of mixed peppers and thinly sliced onion in a deep non-stick frying pan and cover. Turn up the heat until it sizzles, lower the heat and cook for 15 minutes.Add the garlic and cook for a further 10 minutes. Sprinkle in red wine vinegar and seasoning to taste. Remove from the heat.
  • Mix with the cooled pasta, chicken breast chunks and chopped parsley and basil.