Ingredients:

Cheddar cheese, grated 1 cup
Chicken boneless, small cubes 1/4 kg
Oil 2 tbsp

Marinade
Chili garlic sauce 4 tbsp
Green chillies, crushed or paste 1 1/2 tbsp
Garlic, crushed or paste 2 tbsp
Salt to taste

Tomato sauce
Tomatoes, pureed 6 medium
Basil 1 tbsp fresh, or 1/2 tsp dried
Hot chili sauce 2 tbsp
Chili powder 1/2 tsp
Garlic, crushed or paste 2 tsp
Chili garlic sauce 3 tbsp
Oregano 1/4 tsp
Butter or oil 3 tbsp
Salt to taste

Pasta
Pasta, boiled 3 cups
Spring onions, finely chopped 3, green part only
Capsicums, cut into pasta size 4 large
Garlic powder 1/2 tsp
Oil 3 tbsp
Salt to taste

Method:

* Mix the marinade ingredients in a bowl and marinate the chicken for 40 minutes. Keep in refrigerator. Heat butter, fry the chicken on high heat till the chicken is cooked. Set aside.
* Tomato sauce: In a shallow saucepan, heat butter, fry garlic paste and oregano together on low heat. Add tomato puree, basil, salt, hot chili sauce, chili garlic sauce and chili powder. Stir for a few minutes. Then cover the pan and simmer till the sauce thickens and oil separates.
Heat oil in a deep pan and fry all the vegetables together on high heat. Add boiled pasta, salt, tomato sauce and garlic powder. Mix well and set aside.
* Grease an oven proof dish. Spread half the pasta, spread chicken on top and cover with the remaining pasta. Cover the pasta with grated cheese and top with a little hot sauce. Put in microwave for 4 to 5 minutes on high temperature.
* Serve hot with garlic bread.

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