Pasta with Chicken Tomato Sauce and Bell Peppers

Ingredients

• 500 g chicken breast fillet (ready to cook, skinless)
• 1 red bell pepper
• 1 green bell pepper
• 400 g ripe tomatoes
• 2 tbsp pitted green olives
• 2 Garlic cloves
• 2 tbsp olive oil
• 200 ml vegetable broth
• Salt
• Pepper (freshly ground)
• 1 tsp Dried oregano
• 400 g penne

Instructions

1. 1.

   Wash the meat, pat dry and cut into bite‑size pieces. Wash the bell peppers, quarter them, remove seeds and slice into thin strips.

2. 2.

   Blanch the tomatoes, shock in cold water, peel, quarter and dice finely. Drain the olives well and halve them. Peel the garlic and mince finely.

3. 3.

   In a hot pan with oil sear the meat all around until browned, remove and set aside. Add the garlic to the pan and sauté until translucent. Add the bell peppers, cook briefly, then stir in the tomatoes and olives.

4. 4.

   Pour in the broth, season with salt and pepper, return the meat, add oregano, and simmer over medium heat for about 10 minutes. Meanwhile, cook the pasta in boiling salted water al dente.

5. 5.

   Drain the pasta, set aside, toss it into the sauce, mix well, and serve in preheated bowls.