This is a really filling dish but, if you prefer, serve with garlic bread.
Pre-heat the oven to Gas 6, 200°C, fan 180°C
Place chicken breasts in the centre of a square of foil and drizzle with olive oil. Wrap loosely and place on a baking sheet in the centre of the oven for about 20 minutes.
Deseed and chop peppers into chunks, chop tomatoes, crush garlic, peel and chop onions and place in an oven proof dish. Drizzle with olive oil, add as many olives as you wish, plenty of pepper and some sea salt and place in the oven to roast for about 10 minutes.
In a large pan, gently heat passata and add capers, basil and chilli flakes.
Place a large pan of water on to boil and cook the pasta according to the packet instructions.
Remove roasted vegetables from the oven and tip directly into the passata, making sure you get all the roasting juices. Continue to heat.
When chicken is cooked, chop into bite-sized chunks and add to the sauce.
Drain pasta and stir into sauce. Serve in large bowl so people can help themselves, top with black pepper.
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