Ingredients for 4:

2 free-range or organic chicken breasts , diced
1 onion , peeled and sliced
1 stick of celery , finely chopped
2 cloves of garlic, crushed
1 tin of chopped tomatoes 
1 jar of sun-dried tomatoes (in oil), drained
2 large peppers (or 3 smaller ones), 1 red and 1 orange/ yellow 
rapeseed oil for cooking
sea salt & black pepper to season 
one small bunch of fresh parsley 
100g of pasta per person - suggested fusilli or conchiglie

Method:
Cook the pasta according to packet instructions, reserving 2-3 tablespoons of the water.
Put the grill on.
Cut down the side of each pepper so you end up with 4 flat pieces.
Lay the pepper pieces on a large roasting tray.
Put the roasting tray under the grill and grill the pepper pieces until the skin starts to blacken and blister.
Set aside to cool.
Once cool enough to handle, peel off the charred skin and discard.
Put the pepper pieces in a blender with the tomato and sundried tomato.
Season with black pepper and a generous pinch of sea salt and blend until completely smooth.
Add a splash of oil to a large frying pan and put it on a medium heat.
Add the onion and celery to the pan and sweat for 3-5 minutes, until they start to soften, adding a splash of water if it looks like it may be browning.
Add the chicken and garlic to the pan and cook for a further 5 minutes.
Season with sea salt and black pepper.
Pour the sauce over the chicken and cook for 2-3 more minutes, ensuring that the chicken is completely cooked through.
Stir in the pasta and the pasta water if needed.
Check the seasoning.
Ladle into bowls and serve with a generous sprinkling of parsley on top.