Linguine with Chicken, Peppers, and Feta

• 2 chicken breasts
• 6 tablespoons olive oil
• 1 finely chopped dry onion
• 1 sweet green pepper
• 1 sweet red pepper
• 1 sweet yellow pepper
• 1 sweet orange pepper
• 2 fresh grated tomatoes
• 1 package (200g) concentrated tomato juice
• 1 vegetable stock cube
• 1 package (200g) feta cheese
• Salt
• Pepper

For the Pasta

• 1 package (500g) linguine
• 2 natural vegetable stock cubes
• 1 teaspoon salt

1. Cut the two chicken breasts into bite-sized pieces. In a deep frying pan, add the olive oil and once hot, sauté the chicken. Remove it and set it aside. Add the onion and let it brown.
2. Cut the peppers into square pieces and add them to the onion. Let them soften, then add the grated tomatoes, the concentrated tomato juice, and let it come to a boil.
3. Add the stock cube and stir.

Meanwhile, prepare the pasta:

4. In a pot, bring plenty of water to a boil and add the stock cubes and salt. Stir, and when it boils vigorously, add the pasta.
5. Let the water boil again and cook for 7-8 minutes. The pasta should be al dente. Add a little of the pasta water to the vegetables and stir. Add salt, pepper, and mix.
6. Add the cooked linguine, a little crumbled feta, and stir. Serve the pasta with a little extra crumbled feta on top.