Chicken & Pepper Pasta

A quick (relatively) and easy pasta dish

4 small chicken breasts, chopping into small bits
3 medium onions, chopped into small pieces
2 Peppers, chopped into small pieces
½ bottle cheap white wine
1 tin tomatoes
8-12 sun-dried tomatoes, chopped into medium pieces
1 small pot (1/4 pint?) of double cream
1 Chicken Oxo
Garlic Italian Seasoning
Lea & Perrins
Oil for frying
8 handfuls of pasta (about 400g) – I used rigatoni.

Fry up the onions until starting to turn transparent. Add in the chicken and cook until browned. Add the peppers and cook for another minute.
Pour in the wine, add the seasoning, oxo, lea & perrins and sun-dried tomatoes. Cook for about 10 minutes
Add the tin of tomatoes. Cook for another 20 minutes or so on high heat until it has reduced down considerably – should be a good saucy consistency.
Cook the pasta as instructed on the packet.
Reduce down again, stirring often until a light sauce. Add in the pasta once cooked and mix together carefully.

Serves 6