Ingredients:

Boneless chicken, cut into small cubes 1/2 kg
Worcestershire sauce 3 tbsp
Mustard sauce 2 tsp
Garlic paste 2 tsp
White pepper powder 1/2 tsp
Chili powder 1/2 tsp
Butter 1 tbsp
Boiled pasta 3 cups
Capsicums, sliced 4, medium
Onions, sliced 3, medium
Cabbage, chopped 1 small
Oil 3 tbsp
Cheddar cheese 1 cup
Salt to taste

Pasta Sauce:
Tomato sauce
Tomatoes, chopped 6 medium
Green chillies, chopped 4
Oregano 1 tsp
Basil 4 leaves or 1/4 tsp dried
Chili powder 1/2 tsp
Butter or oil 1 1/2 tbsp
Garlic flakes 2 tbsp
Ketchup (optional) 4 tbsp
Chili garlic sauce 2 tbsp
Chili sauce 2 tbsp
Salt to taste

Method:

* Marinate the chicken pieces in garlic, mustard sauce, Worcestershire sauce, white pepper, chilli powder and salt. Mix well and leave for 1 hour. Heat butter and fry chicken on low heat till the chicken is tender, set aside.
* For the tomato sauce,grind the tomatoes,green chillies and garlic.Add chili powder and basil. Heat butter in a saucepan, add oregano and stir for 1/2 a minute.Add tomato puree and keep stirring till the sauce is thick and the oil separates from sauce. Then add the other sauces and chicken and cook for 2 minutes. Remove from heat.
* Heat oil in a large pan and fry all the vegetables.Saute for a few minutes. then add salt and boiled pasta. Mix it all well and cook for 2 minutes.
* Grease a microwave safe dish with butter, pour the pasta and vegetables in it, top with the chicken tomato mix. Sprinkle the cheddar cheese evenly over it. Bake it for 6 minutes in microwave on high temperature.
* Serve hot with garlic bread.

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