1 lb. boneless chicken breast, skin removed
1 med. size red bell pepper
1 med. size green bell pepper
1 med. size yellow bell pepper or 1 additional red bell pepper
3 green onions
1-2 fresh jalapeno peppers
4 med. garlic cloves, peeled
6 tbsp. olive oil
Salt & freshly ground pepper to taste
8 oz. dried tri colored noodles
1 tbsp. chopped fresh thyme leaves or 1 tsp. dried leaf, crumbled

Trim chicken of fat, cartilage and tendons. Cut in about 1 1/2 x 1/2 x 1/4 inch strips. Halve bell peppers lengthwise and remove seeds and ribs. Cut in 1/4 inch wide strips. Quarter white and light green parts of green onions lengthwise, cut all parts of onions in 1 1/2 inch lengths.

Wearing gloves, halve jalapeno peppers and remove seeds and ribs. With the blade of a food processor turning, add jalapeno peppers and garlic cloves, one at a time, through feed tube; finely chop together. Peppers and garlic can also be chopped with a knife. Wash hands, food processor, cutting board and any utensils that came in contact with jalapeno pepper, with soap and hot water.

Heat 3 tablespoons oil in a large skillet over medium-high heat. Add chicken and sprinkle with salt and pepper. Saute, stirring and turning often, about 4 minutes or until tender. Transfer to a plate with a slotted spoon. Add 2 tablespoons oil to skillet and heat over low heat. Add jalapeno pepper, garlic, bell peppers and a pinch of salt. Cook, stirring often, about 6 minutes. Add green onions and continue cooking about 4 minutes or until vegetables are tender but not brown. Add chicken and any liquid from plate. Taste and adjust seasoning. (Chicken and peppers can be cooked up to 1 hour ahead and kept at room temperature.)

Bring a large pot of water to a boil; add salt, then pasta. Cook uncovered over high heat, separating strands occasionally with a fork, 30 seconds to 2 minutes for fresh pasta or 2 to 5 minutes for dried or until tender but firm to the bite. Drain well. Transfer to a large heated bowl. Toss with remaining 1 tablespoon olive oil.

Meanwhile, reheat chicken mixture over low heat and add thyme. Add to pasta and toss. Taste, adjust seasoning and serve. Makes 3 or 4 main course servings.