Red Fife Wheat Pasta With Sweet Peppers and Grilled Chicken

Ingredients

• 1 lb (500 g) boneless, skinless chicken breasts
• 1 tbsp (15 mL) olive oil
• 1 tsp (5 mL) salt
• ½ tsp (2 mL) freshly ground black pepper
• ½ tsp (2 mL) paprika
• 2 tbsp (25 mL) olive oil
• 1 medium onion, chopped
• 3 cloves garlic, finely chopped
• 1 pinch hot red chili flakes
• 2 each red and yellow peppers (or 4 red peppers), peeled and cut into 2-in (5-cm) chunks
• 1 ½ tsp (7 mL) salt, or more to taste
• ½ tsp (2 mL) pepper
• 10 oz (300 g) fresh Red Fife wheat tubular pasta (or ¾ lb/375 g regular or whole wheat penne)
• 2 tbsp (25 mL) shredded fresh basil or chopped fresh parsley
• ½ cup (125 mL) grated Parmesan cheese (preferably Parmigiano Reggiano)