Bring 10 cups of water to a boil in a large pot. Add salt and 1 tsp of oil. Add spaghetti and cook as per the instructions on the pack.

Drain them in a colander and rinse them well. I prefer to smear about 1 tsp of olive oil over the pasta to keep them non sticky.

Heat oil in a pan and saute garlic until it become brown and smells good. Then add 1 tbsps of chilli flakes.

Add cooked pasta. Saute for 4 to 5 mins. Off the heat. At this stage if your spaghetti looks dry, add little more olive oil. If you want add some dry oregano.

In other pan heat oil add chicken shredded or cubed and sliced mushrooms (if you don’t like mushrooms you can skip) and then sprinkle salt & black pepper. I had marinated the chicken in soya sauce, oyster sauce, and sesame oil for about 10 to 15 mins at least.

Saute on a medium heat until completely cooked. Add the pureed tomato sauce, i add Nando’s Peri-peri hot sauce for extra flavours. Add some ABC sauce. And also add some water. Cook until the sauce thickens. It does take some time to thicken.

Set the chicken aside. Add little more oil to the pan. Saute garlic until aromatic. Then add onions, green chilli, coriander leaves & vegetable you like (i used cabbage, corn, 3 colors bell peppers). Add some salt and white pepper. Cook for 4 to 5 mins.

Take a serving dish as you like. I take square clear dish to Serve. First put cooked spaghettis on dish. Drizzle sauce with cooked chicken in the middle top of the spaghetti and then I placed my saute vegetable around the chicken.

My spaghetti with chicken & saute vegetable ready to eat.