This dish is named after the red, yellow and green colour of the sweet peppers it contains.  If you can’t, or don’t want to, take fresh sweet peppers along, buy a bottle of preserved or pickled sweet peppers.  Incidentally, the cream makes this dish very rich – dish up judiciously if your digestion is sensitive to rich foods.

You need (for 6-8 portions):

• 1 onion, sliced
• 3 tablespoons oil
• 3 sweet peppers (green, red and yellow), seeded and thinly sliced
• 1 teaspoon dried chilli pepper (add to taste)
• 2 cups cooked chicken, diced
• 250 ml long-life cream
• 125 g Simonzola cheese (or any other blue cheese)
• 1 x 500 g pack three-colour pasta (any type)
   

Get cracking:

• Heat the oil in a pan and fry the onion until soft. 
• Add the sweet pepper slices and stir-fry quickly – if you fry it for too long, it will become soggy and look wilted. 
• Add the rest of the ingredients (apart from the pasta) and let it simmer over slow heat for 2 to 3 minutes until the cheese has melted. 
• Cook the pasta, drain and mix it with the sauce.