Put the chicken, onion, peppers, sundried tomatoes and garlic into the slow cooker. Mix the cornflower into a small bowl with a little water to make a smooth paste and add it to the slow cooker.

Pour the tomatoes into a microproof jug, crumble in the stock cube, add water and cook in microwave for 2 1/2 mins. Season with salt and pepper and pour in the slow cooker.

Mix together, cover with lid and cook on high for 30 mins. Reduce to low and cook for 9 1/2 hours.

When nearly ready cook the pasta. Stir in mascarpone into slow cooker. Drain pasta and add it to the slow cooker. Serve.