Method:

Season the chicken breasts with salt and pepper.
Heat olive oil in a medium sized pan to medium high heat, sear the breasts all over, add the fresh herbs and continue turning the breasts to get a nice colour.
Reduce the heat to lowest setting, if you’ve built up enough heat in the pan you can switch off the heat and place a lid over the pan and leave for 5 minutes. (the chicken stays nice and tender if cooked in this way)

Remove the chicken and allow to rest. Once completely cooled, slice the breasts into strips.
Keep the pan and the cooking juices.
In a new pan, heat oil and saute peppers and onions for a few minutes, then add garlic and fry for 30 seconds. Now add the tomato sauce, and the pan juices of the chicken, cook down for 8-10 minutes. Season with salt and pepper, and add the fresh chilli, the cooked pasta and the sliced chicken pieces. Top with mozzarella and bake in a preheated oven for 4 minutes.
Sprinkle with parmesan and serve with a green salad.