Start by bringing a saucepan of salted water to the boil, then adding in the macaroni, to cook to package instructions.
Wash your sweet peppers and cherry tomatoes, and slice tomatoes into quarters, and peppers into cubes.
Slice red onion into thin cubes, then set aside. Heat olive oil on a saucepan, then add in chopped onion, cooking for 2-3 minutes on medium until fragrant.
Add in vegan chicken (cut into bite sized pieces), bell pepper and tomatoes, followed by your herbs and seasonings. Stir fry for 4-6 minutes or until vegan chick’n is cooked.
Add in vegan cream, a little at a time, and bring to a gentle boil on a low-medium heat, cooking for a further 3 minutes. Stir gently to prevent cream sticking to the bottom.
Remove from heat and set aside. Once pasta is cooked, drain through a colander, then add the creamy chick’n sauce to the pasta. Stir to ensure well-coated, then leave to sit for 5 minutes before serving.