Brush the chicken breast with olive oil and sprinkle on the thyme and basil, season with some salt and pepper and griddle. Grill on both sides for 7-8 minutes each until cooked through with no pink showing. Keep warm.
Cook the pasta in salted boiling water. A few minutes before the end of cooking, add the peas. Drain the pasta and peas place back into the saucepan. Add in the butter and the red pepper. Season with some salt and pepper.
Serve with the chicken breast sliced and garnish with flat leaf parsley.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.