Dice the chicken, divide broccoli into small florets, chop garlic finely, drain and dice peppers.
Heat butter and oil over medium heat and fry garlic long until he has taken some color. Add the chicken and fry until it is well done. Season with salt, pepper and chili powder.
Blanch the broccoli in salted water for 2 minutes, lift out with a slotted spoon and drain. Bring water to boil again and cook farfalle al dente, drain them and add to the meat. Stir in broccoli and pepper, douse with soup and simmer over high heat until the liquid is almost completely evaporated. Stirring occasionally.