This might pasta-bly be my favourite dish at the moment, 
it was shrimp-ly the best!

- CHICKEN INGREDIENTS - 

2 Cups Chicken Fillet (cubed extremely small)

1 Grated Onion 
2 Tbsp Olive Oil

1 - 2 Tbsp Red Chili Paste
1 tsp Freshly Crushed Garlic
1 Tbsp Robertsons Sweet Basil
2 tsp Red Chili Powder
1 Tbsp Peri-Peri Sauce
1 Tbsp Lemon Juice
Salt To Taste 

- CHICKEN METHOD - 

1. Once your chicken is cubed, marinate it with the red chili paste, crushed garlic, sweet basil, red chili powder, peri-peri sauce, lemon juice and salt. 
2. In a boil add your grated onion, oil and a little water and braise your onions till golden. 
3. When your onions become golden, add your marinated chicken, add some water and cook the cubed chicken half way. 
4. While your chicken is cooking make your marinara sauce.

- MARINARA SAUCE INGREDIENTS - 

1 Grated Onion 
2 Tbsp Olive Oil

2 - 3 Big Red Tomatoes 
1 Small Tin Tomato and Onion Mix 

1 tsp Tomato Paste 
1 Tbsp Robertsons Dry Parsley 
2 tsp Freshly Crushed Garlic
1 Tbsp Robertsons Dry Oregano 
1 Tbsp Robertsons Dry Sweet Basil
1 Tbsp Red Chili Powder
2 tsp Red Chili Paste
Salt To Taste

MAJOR TIP: 

• Try to get your hands on some Italian Red Cherry Tomatoes, a whole bunch of them can be used instead of the suggested tomatoes under the ingredients. These Italian Red Cherry Tomatoes enhance the sauce so much more, personally I love the large "Woolworths Tin Italian Whole Cherry Tomatoes". 
• Another suggestion is try using fresh herbs, I used Robertsons dry parsley, oregano and sweet basil because I didn't have fresh herbs. The more fresh the herbs the more enhanced the flavour of the sauce will be. 

- MARINARA SAUCE METHOD - 

1. Blend all the tomatoes so the sauce will be smooth. 
2. Braise your grated onions in some olive oil till golden before adding your tomatoes. 
3. Mix in the rest of the spices to the tomatoes, add some water and leave to cook for around 10 - 15 minutes. Remember the sauce needs to be a lot and thick so you can add some water so it does not dry out. 
4. While you marinara sauce is cooking you can head over to finish prepping the rest of the dish.

- FINAL STEP INGREDIENTS - 

-  FINAL STEP - 

- ALL INGREDIENTS NEEDED -

1 Packet Woolworths Spaghetti
2 Cups Chicken Fillet - Cubed
2 Cups Grated Mozzarella
2 Cups Grated Gouda
2 - 3 cups Italian Whole Cherry Tomatoes (can use or All Gold Tomato and Onion Mix
1 tsp Robertson's Sweet Basil
1 tsp Robertson's Oregano
1 Tb Robertson's Parsley
2 - 3 Tb Red Chili Powder
1 Tb Red Chili Paste
1 Tb Freshly Crushed Garlic
2 Tb Maggi Chili Garlic Sauce
2 tsp Turmeric
Salt to taste
4 tsp Pepper

- CHICKEN MARINADE - 

1. Make a marinade with Robertson's sweet basil, red chili powder, red chili paste, crushed garlic, chili garlic sauce, turmeric, salt and pepper.
2. Add your cubed chicken and leave to marinate for an hour or so before cooking it on low with water till done.
3. Once cooked (try to cook it till its semi dry), take it off the leave and leave to cool before adding it to your marinara sauce.

- MARINARA SAUCE - 

• In a food processor place Italian cherry tomatoes (use the tin if you cannot get your hands on fresh cherry tomatoes), parsley, crushed garlic, oregano, salt, red chili powder and pepper. Blend until smooth.
• In a pan over medium heat saute finely chopped onion in olive oil for 2 minutes till they're soft and golden.
• Add to the sauce, stir in and leave to simmer for 5 minutes before removing it off the heat and leaving it to cool down.
• Add your chicken to your marinara sauce and stir it in well, next add 1 cup of mozzarella and 1 cup of gouda cheese and mix it again.

- METHOD - 

1. Pre-heat your oven at 200 Degrees Celsius.
2. In a pyrex dish spray on some 'Spray and Cook', this will just keep your spaghetti from sticking to the bottom while it's in the oven.
3. Layer on your spaghetti, top with your chicken and marinara sauce mix - making sure every corner is covered.



4. Next, top with the remaining cup of mozzarella and gouda cheese.
5. Finally garnish with some dry parsley, you can add some water in the comers of the dish just so it doesn't dry up too quickly or if you feel your sauce isn't enough, better to be on the safe side and this will also make it extra saucy.


6. Cover with foil and place in the oven while still on the same temperature.
7. After 10 - 15 minutes check to see if it has started boil and cheese has started to melt, if it has turn the temperature down to 180 Degrees Celsius and leave in for another 20 minutes.
8. Even though everything was cooked already, leaving it in the oven for a bit longer than just letting the cheese melt will help the flavours of the marinara sauce fuse with the chicken and spaghetti.

• Combine all the ingredients and marinate the chicken for 1 hour.
• Deep fry the chicken in batches in medium hot oil until golden brown.
• When golden remove from the oil and place on a paper towel.

So I came up with this recipe the other day, since everyone liked it, I though of different ways to twist it up. Now this is not an oven pasta dish, but it can be easily made into with also a twist of adding fried potato chips to it.
I hope you like this recipe, the spices and ingredients are quite simple and a few. Also I added a white sauce to keep it saucy of cause, I used the woolworths instant white sauce powder as a cheat, but usually I make it from scratch.



Take chicken fillet that you cut into small cubes.

Mix with the spices below:

Red Chilli Powder
Turmeric
Crushed Red chilli paste
Tomato sauce
Ground pepper
Robertson's Chicken Spice
Lemon Juice
Nando's Peri-peri Garlic Sauce
Wooster sauce

• After adding this spices, check the taste to see if it needs salt. I didn't put any salt, because all the spices as some salt to it, if I add salt separately it becomes too salty. 
• When you're happy with the marinade, mix in the chicken cubes and cook with water on low till done. 
• 3/4 way through cooking add a cup or 2 of frozen mixed veggies - if you don't have or you have fresh veggies in the fridge add some cubed carrots, peppers, few spring onions and green peas. 
• When finished, boil up some pasta noodles and mix into the chicken. If your chicken isn't saucy by the time it finished cook don't worry remember we shall be making a white sauce. 

Yummy! STEPS:  Top with fried chips

Layer the cooked chicken and chicken gravy in the dish

Next boiled noodles, more cheese and dry parsley. Also pour fresh cream around the edges so it does not burn in the oven. Baked for 15 minutes, remember just to melt the cheese and the fresh cream to mix well with the dish,

Next top with cheese

So I kind off played around in the kitchen the other and came up with this dish, I'm not sure if there is any other chip pasta dish, so if you have a recipe please share on my group and you may be featured on my website.

So I would suggest more chips, I used 2 medium potatoes in this dish, next I would probably use 4 and actually layer the chips before the meat as well. 

MEAT MARINADE

• Use chicken fillet cut into cubes, around 1 1/2 inch because they do shrink when being cooked. 
• Peri-peri sauce
• Salt/Pepper
• Tumeric 
• Cumin
• Ground coriander
• Paprika
• Lemon juice 
• Ground red chillies
• Ground garlic
• Machachos mild dry chilli powder (local spicy shop, but I'm not sure if it can be found world wide, but you can in Southern Africa - so I suggest any mild dry spice)
• Zesty Lemon Pepper spice

1. Marinate the chicken, again with spices it depends on your taste so add according to what you like. 
2. Cook on a low heat till the meat is done, also add a bit of water so it does not dry up. 
3. You can braise some onions in olive oil before cooking the meat (vagaar), I kind of skipped this step that day but you can if you want to.
4. While the chicken is being cooked, peel your potatoes. Like I said I underestimated how much I would need for this dish (I used 2) so I suggest 4, and you layer some before your meat. So it would be chips, cheese, meat, chips, cheese, pasta and cheese.
5. Boil some noodles according to much you will be needing, be careful don't over boil since it will be going in the oven, and make sure to season with salt.
6. After layering everything, pour some fresh cream around sides of the dish, I used 250ml of fresh cream - this is just to add more flavour and also to stop drying to much. If you see that your meat with very saucy after cooking than just use half of the fresh cream. Be careful you don't want it extremely saucy - you can also use white sauce instead of fresh cream.
7. Cover in aluminium foil. Preheat your oven for 5 mins, than bake at around 180 degrees for around 15 minutes  - this is not to cook anything! You're just melting the cheese and heating the dish, keeping for too long will result in really hard overcooked pasta.
8. Garnish with parsley.