Combine corn starch, salt and pepper in a medium bowl. Add the chicken and coat with the cornstarch mixture. Set aside.
Place half the oil into a large cooking pot. Heat on high heat until hot. Reduce heat to medium/high and add the chicken. Cook the chicken thoroughly. Browning each side. About five minutes. The smaller the chicken cubes the less time is needed to cook. Remove from pan, place on a plate close by.
Add the remaining oil to the pan and add the shallots. Sautee for about minute. Add the garlic. Continue to cook for another minute, until the shallots and garlic a slightly brown and stick to the pan slightly.
Add the mushrooms, tomatoes and peppers. Cook for another 3-4 minutes, until the vegetables are about half their size.
Add the chicken and chicken broth. Reduce heat to medium/low and simmer for about 5 minutes.
Toss in the pasta and serve. Add freshly shaved parmigiano-reggiano cheese.
Depending on how salty your chicken broth is, you may prefer to season with more salt and pepper.