Chicken and pepper pasta

Ingredients for 3 servings:

• 2 chicken legs
• 2 bell peppers, red and yellow
• 3 m.-large tomato(s)
• 1 garlic clove(s)
• 150 ml dry white wine
• olive oil
• Parsley
• oregano
• salt and pepper
• 3 portions of pasta, short cut of your choice
• salt water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Remove the skin and bones from the chicken thighs and cut the meat into pieces. Wash, trim, and finely chop the bell peppers. Peel the garlic clove and cut into 3 pieces. Blanch the tomatoes in boiling water and cut into small pieces. Heat a little olive oil in a pan, briefly fry the garlic, and then add the chicken. Fry for 3-4 minutes. Add the bell peppers and fry for another 3-4 minutes, then deglaze with the wine. Once the wine has evaporated, add the tomatoes and simmer for 7-10 minutes. Meanwhile, cook the pasta in salted water according to the package instructions. Remove the pan from the heat and remove the garlic. Add the chopped parsley, oregano, and the cooked pasta. Season with salt and pepper.