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

Marinade:

Chilli 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 chilli sauce 2 tbsp
Chilli powder 1/2 tsp
Garlic, crushed or paste 2 tsp
Chilli 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 chilli sauce, chilli garlic sauce and chilli 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 ovenproof 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.
Serves 4 - 6 people