Chicken and Bell Pepper Pasta

So today I had to figure out something to do with the extra vegetables from last night's fantastic coconut chicken dinner. I found a recipe for ravioli with bell peppers on allrecipes.com, and I modified it a bit. They tell you to use chicken broth, but I didn't have any, so I made my own (I guess you can call what I made "broth").

Here's a picture of my lunch. If it looks good to you, follow the instructions below!

Chicken and Bell Pepper Pasta (serves 2)

You will need:
* 2 small boneless skinless chicken breasts (bife de frango in Portuguese)

*Pasta of your choice (I used nhoque with requejão, because that's what I had. I don't recommend this. It was SUPER heavy. Anything a bit lighter, like maybe a ravioli stuffed with ricotta, would be good.)

*1 chicken bullion (caldo de frango) cube

*1 small onion

Leftovers from the coconut chicken recipe:
* A bit of each color bell pepper (pimentão)

*A clove of garlic (for the broth... optional, I guess, if you're not a fan of garlic)

*A few leaves of cilantro

*Olive oil

*Oregano (optional)

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Part 1: Start the broth

*Chop up the garlic, some of the onion, and the cilantro, and fry them for a minute or two with a generous amount of olive oil, the oregano, and half of the chicken bullion cube in a pot.

please excuse the old pot and the dirty stove.... yours will probably be prettier

*Chop up the chicken into cube-like pieces (doesn't really matter) and add it to the broth.

*Then add in enough water just to cover the chicken. Cover and let that cook, stirring occasionally.

Part 2: The pasta

*Boil some water at this point-- you've got to cook your pasta! That's all of Part 2.

Part 3: The veggies

*Cut the bell peppers into big-ish pieces.
*Chop up the rest of the onion.

so pretty!

*Add these newly-chopped veggies to a deep pan on low heat with a bit of olive oil.

Part 4: Putting it all together 

*Once the chicken seems mostly cooked and the broth has thickened, dump it all into the deep pot with the bell peppers and onion, and let it cook on low heat until it thickens to your liking.

*If you haven't already, drain your pasta, and then dump your hot and fresh sauce on top! If you didn't use cheese-stuffed pasta, you may want to add some parmesan cheese on top, like in the allrecipes.com version.

Yum yum! Enjoy!