Pasta with Chicken, Peppers and Herbs

Total time: 25 minutes
   Not quite a winter pasta dish; not quite a summer salad; the cherry tomatoes and first herbs are definitely spring. You can sprinkle the chicken with paprika and chili powder and cook on the barbecue grill rather than sauté.

 Ingredients:

• 2 chicken breasts, boneless, skinless
• 1 red bell pepper
• 1 medium onion
• 2 cloves garlic
• 1/2 tsp paprika
• 1/4 tsp chili powder
• 1 tsp Worcestershire
• 1 tbs oil
• 1/3 cup (3oz, 90ml) chicken stock
• 3/4 cup (3oz, 90gr) cherry tomatoes
• 1 1/4 cup (4.1oz, 120gr) pasta
• 2 tbs shredded basil
• 2 tbs fresh, snipped chives

 Instructions:

• Cook pasta according to package directions. 
• Cut each chicken breast into 3 pieces. 
• Slice pepper into long strips. 
• Cut onion in half then slice. 
• Mince garlic.
• Snip chives and basil.
• Cut cherry tomatoes in half.
• Heat 1 tbs oil in a large skillet over medium heat. Add paprika, chili powder, Worcestershire and sauté briefly.
• Add chicken and brown well, about 5 minutes.
• Add peppers, onions and garlic, stir-fry 1 minute.
• Add chicken stock, reduce heat, cover and let cook for 5 - 8 minutes, until chicken is cooked through and vegetables are just starting to get tender.
• Add cherry tomatoes and stir well, tomatoes should just barely get hot. 
• Add drained pasta, stir to combine. 
• Stir in fresh herbs and serve.