Rinse the chicken breasts with cold water and pat them dry. Cut into pieces approx. 2 cm in size and place in a bowl. Add all the marinade ingredients and mix well. Cover the bowl with cling film and leave to stand in the refrigerator for about 60 minutes or longer.
Wash vegetables. Cut the pepperoni into strips. Cut the tomato into pieces. Core the peperoncini and cut into small pieces. Put everything in a bowl, season with salt and let steep for 10-15 minutes.
Cut the onion and sauté in olive oil until translucent. Add the marinated chicken pieces and fry them. Add the tomato puree and mix well. Deglaze with the chicken stock. Add the vegetables and simmer for about 15 minutes. In the meantime, cook the pasta in salted water.
If you don't like it too spicy, leave out the sambal oelek. Possibly also the peperoncini.
Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.