Step 1 Preheat grill. Place capsicum skin side up on a lined baking tray. Grill capsicum until skin blisters. Carefully place capsicum in a plastic bag and rest for 5 minutes. Peel away skin and discard. Thinly slice flesh.
Step 2 Meanwhile, spray a wide shallow saucepan with oil and place over medium-high heat. Cook chicken for 4–5 minutes on each side until browned and cooked through. Remove from pan and keep warm. Add onion, garlic and chilli. Cook for 5 minutes, or until softened.
Step 3 Add tomatoes, capsicum and ½ cup water to pan. Bring to the boil, reduce heat and simmer, uncovered, for 8–10 minutes or until tomatoes break down and sauce thickens. Add beans and cook for a further 5 minutes, or until beans are tender, adding a little water if necessary. Stir through basil.
Step 4 Meanwhile, cook pasta according to packet instructions. Drain. Top pasta with sauce, beans and chicken. Serve with green salad.