The first step in the recipe is to saute boneless, skinless chicken chunks in 1 Tablespoon olive oil and 1 Tablespoon butter. You can also use bone-in chicken thighs and drumsticks. The skin side down, cook the parts of the chicken until they turn golden brown. The chicken drumsticks and thighs will not cook through in the skillet. Once the chicken pieces are cooked through, take them out of the skillet and place them in a baking dish. Bake the baking dish for 30 minutes in a preheated 350 degree oven or until it is done to your liking. Once the chicken pieces are cooked, follow the recipe instructions.

Place your green and red pepper strips, chopped onion, and minced garlic in a skillet you used to saute the chicken. Set aside the pan. You will use the pan again to drain grease.

Next, cook the pasta and drain it.

The cooked boneless chicken chunks (or the baked chicken drumsticks or thighs, if desired) should be returned to the frying pan with the pepper/onion mix and the pasta. Mix the chicken broth, mayonnaise and pepper/onion mixture in a bowl. Pour it into the frying skillet. It may look a bit thin right now, but it will thicken up in a few minutes. Cook the ingredients on medium heat until the sauce thickens. This only takes a few moments.