Boil chicken breasts in chicken broth. Cover with additional water, if need be, to make sure chicken is immersed. Cook through completely.

While chicken is boiling, slice peppers and green onion. Set aside peppers. Sautee green onion in 1 tsp of olive oil until limp. Add in crushed red pepper and garlic and sautee another minute or so.

Once chicken is cooked, cut into bite-sized pieces. Put chicken and scallion mixture into a a deep-sided skillet and pour wine on top.

Simmer chicken mixture in wine on low heat, uncovered, for about 30 minutes. If the mixture begins to dry up too much, add a little more wine (a tablespoon or two at a time). There should be a small amount of liquid in the pan, just enough to coat the pasta.

While chicken is simmering, sautee bell pepper strips in olive oil in a separate skillet. Once tender, add the peppers to the chicken mixture. Be sure to put them in towards the end, because you want the peppers to remain crisp and not be over-boiled.

Cook pasta according to directions. Add chicken/pepper mixture into drained pasta. Toss with parmesan cheese and additional salt and pepper (to taste). Top with additional parmesan or crushed red peppers.