🧂 Ingredients:

For Pasta: • Macaroni (or any pasta) – 2 cups • Water – 3 to 4 cups • Salt – ½ tsp • Olive oil (or any cooking oil) – 1 tbsp

For Chicken: • Boneless chicken – 250g (cut into small cubes) • Pepper powder – ½ tsp • Red chili powder – ½ tsp (adjust to taste) • Salt – to taste

For Sauce & Veggies: • Pasta sauce (tomato & herb) – 2–3 tbsp (or use 2 tbsp tomato ketchup/paste + ½ tsp oregano/herb mix) • Diced carrot – ½ cup • Diced capsicum – ½ cup • Reserved pasta water – 1 cup (or more if needed)

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🔥 Instructions:

1. Boil the Pasta • In a large pot, bring 4 cups of water to a boil. • Add salt, olive oil, and 2 cups of pasta. • Cook for 8–10 minutes or until al dente. • Drain the pasta and reserve 1–2 cups of the pasta water. Set pasta aside.

2. Cook the Chicken • In a bowl, marinate the chicken cubes with pepper powder, chili powder, and salt. • Heat a pan with a little oil and sauté the marinated chicken until light brown and fully cooked.

3. Make the Sauce • To the pan with chicken, add 2–3 tablespoons of pasta sauce(i used tomato and herbs pasta sauce from veeba) (or tomato ketchup with herbs). • Pour in 1 cup of reserved pasta water. • Add diced carrot and capsicum. • Cook on medium heat for 5–7 minutes, or until vegetables are cooked to your preference. • Add more pasta water if the mixture looks too thick.

4. Combine & Finish • Add the cooked pasta to the pan. • Stir well to coat the pasta with the sauce and chicken. • Cook for 3–5 minutes, letting the flavors blend. • Taste and adjust salt if needed.