In a saucepan, heat olive oil at a low flame.
Once the oil is hot enough, add the chicken and saute for a few minutes.
In the next step, add the chopped shallots and drained capers and cook for a few minutes until the internal layer of chicken is got fried by absorbing all the heat. Also, throw garlic at the top.
Measure the temperature by using a meat thermometer.
Add chicken broth to the cooked mixture and cook further.
Saute pasta in the mixture for 3-5 minutes. Make sure to break pasta before adding.
Stir in the chopped red and yellow bell peppers and pour in some lemon juice that you had already squeezed in a jar.
In the end, to complete the flavor or your dish add salt and pepper to season your soup.
Serve the soup hot By garnishing with some more bell peppers or green onions.