1. Heat olive oil in a saucepan over medium heat.

2. Add the chicken and sauté for 4 minutes.

3. Add chopped garlic, chopped shallots and capers to the chicken and continue to sauté for about 2 to 3 minutes until internal temperature of thickest piece of chicken reaches 165°F. Always use a meat thermometer to determine the temperature.

4. Add chicken broth and bring to a simmer. Simmer for 6 minutes.

5. Break pasta in half and add to sauce pan, stir and bring back to a simmer. Continue to simmer for 3 more minutes.

6. Remove from heat, stir in red and yellow peppers, parsley and lemon juice. Add sea salt and fresh ground pepper to taste.