Begin by boiling 5 cups of water. Once hot, add both chicken bouillon cubes and mix until dissolved. Once boiling, add spaghetti (do not drain liquid).

In a separate skillet, heat a tablespoon of coconut oil on medium heat. Season chicken breast with salt and pepper, then cook to about 75% doneness. Dice the chicken breast into cubes.

Add red and green bell peppers to the chicken skillet and continue cooking. Pour about 3/4 cup of liquid from the spaghetti into the chicken/bell peppers. Cook for about 5 minutes, or until peppers have softened.

To finish, drain “most” of the liquid from the spaghetti pot, then pour the rest over the chicken/bell peppers. Let the dish cook together for about 2 minutes on low heat as you blend everything together.

Finish by separating into two bowls, and voila!