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1
Boil chicken breasts in chicken broth.
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2
Cover with additional water, if need be, to make sure chicken is immersed.
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3
Cook through completely.
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4
While chicken is boiling, slice peppers and green onion.
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5
Set aside peppers.
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6
Sautee green onion in 1 tsp of olive oil until limp.
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7
Add in crushed red pepper and garlic and sautee another minute or so.
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8
Once chicken is cooked, cut into bite-sized pieces.
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9
Put chicken and scallion mixture into a a deep-sided skillet and pour wine on top.
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10
Simmer chicken mixture in wine on low heat, uncovered, for about 30 minutes.
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11
If the mixture begins to dry up too much, add a little more wine (a tablespoon or two at a time).
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12
There should be a small amount of liquid in the pan, just enough to coat the pasta.
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13
While chicken is simmering, sautee bell pepper strips in olive oil in a separate skillet.
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14
Once tender, add the peppers to the chicken mixture.
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15
Be sure to put them in towards the end, because you want the peppers to remain crisp and not be over-boiled.
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16
Cook pasta according to directions.
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17
Add chicken/pepper mixture into drained pasta.
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18
Toss with parmesan cheese and additional salt and pepper (to taste).
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19
Top with additional parmesan or crushed red peppers.
