Heat the oven to Gas 4, 180°C, fan 160°C. Put the chicken on a baking tray, brush lightly with olive oil and season well. Bake for 35 minutes, turning once.
Meanwhile, heat the olive oil in a large pan over medium heat and fry the onion and pepper for 2 minutes. Add the mushrooms, tinned tomatoes, chilli powder and seasoning and cook for 25 minutes, stirring occasionally.
Put the pasta in a large pan of boiling, salted water and cook following packet directions. Meanwhile, remove the chicken from the oven and cut the meat from the bones into bite-size pieces. Add to the sauce with the chopped basil and cook for 10 minutes more.
Drain the pasta and serve topped with the sauce.
A short pasta such as rigatoni is a good choice for this dish.
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