Bring a pot of water to boil, add the salt and pasta. Cook the pasta according to the packet instructions, drain (set aside a cup of the pasta water) and set aside.

Meanwhile dry the chicken breasts with kitchen tissue paper and cut them into cubes. Season the chicken cubes with salt and pepper.

Heat a non stick pan on medium heat and add the olive oil and seasoned chicken cubes. Cook for roughly 8 minutes or until they have color and are cooked. Add the bell peppers and pinch of vegetable spice. Leave to cook for a further 2 to 3 minutes with the bell peppers in and then set aside in a bowl. You can also decide how cooked or crunchy you want your bell peppers and work the time around that. 2 to 3 minutes gives you crunchy veg.

Same pan, add butter and the coconut milk, simmer until it has thickened slightly and the liquid has cooked down a bit. About 6 to 8 minutes.

This is a good time (when the cream has almost reduced) to add the optional ingredients if using.

Turn the heat down and add the parmesan cheese and taste for seasoning. Remove from the heat, return the cooked pasta and combine. If you need a little more of a liquid consistency, add a small amount of pasta water (less than a quarter cup) at a time until you have your preferred consistency. If you are happy with the consistency, discard the pasta water or see below for ideas

Serve with extra parmesan cheese.