1. Roast the peppers over a high flame so that the skin blisters and can be easily removed. You can omit this step but peeling makes the peppers easier to digest. 2. Cut the peppers into strips. 3. Heat the oil and gently brown the chopped onion and the garlic. Add the chicken pieces and brown them on all sides. 4. Mix the tomato paste with the stock and add to chicken along with the wine. 5. Add the sliced peppers and cook slowly (medium low) to create a thick sauce (1 1/2 hours). If sauce is getting to dry then add a little more stock. Season to taste. 6. Cook the pasta in boiling salted water, drain and stir in the chicken and sauce. Serve at once. ---------------------------------------------------------------------------
Nutrition
Ingredients
