Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
Meanwhile, heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the garlic and cook, stirring, until golden, about 30 seconds. Add the onion, bell peppers and 1/2 teaspoon salt. Cook, stirring, until softened, about 5 minutes. Add the tomatoes and cook until softened, about 7 minutes.
Add the chicken, basil, pasta and the reserved cooking water to the tomato sauce. Cook, stirring, until warmed through, about 4 minutes. Drizzle each serving with olive oil and top with basil and the cherry peppers.
Tools You May Need
Photograph by Ryan Dausch
Courtesy of Food Network Magazine
Tools You May Need
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