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Cut the tomato, mushrooms, red peppers and
garlic into pieces.Bake the chicken breast
cubes in liquid margarine 3 to 4 minutes.
Add the red peppers, mushrooms and garlic and
cook 2 to 3 minutes.
Cook the pasta until tender about 10 minutes
with a drizzle of olive oil.
Add the tomato and Bressot to the chicken and
vegetables and hot well.
Then turn the temperature down and simmer for 2
minutes.
Mix the pasta with chicken, vegetables and
sauce.
Add salt and pepper to taste, garnish with a
few leaves of parsley.
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