Chicken & Bow-Tie Pasta

8 pieces skinless chicken breasts 500g stir-fry mix

400g bow-tie pasta

1 onion

1 teaspoon ginger and garlic (crushed)

1 clove garlic (finely chopped) 2 tablespoon olive oil/cooking oil

1½ teaspoon cooking oil

4 sprigs of fresh thyme 1 teaspoon dried mixed herbs 1 tablespoon chicken spice 1 teaspoon barbecue spice 1 teaspoon paprika

1 teaspoon Worcestershire sauce ¼ teaspoon ground black pepper Sweet chilli sauce/chilli sauce (amount as desired)

Salt to taste

Wash and cut chicken breasts into cubes.

Marinate chicken cubes with ginger and garlic, spices, herbs, and sauce.

In a heated saucepan, add 2 tablespoons of oil and sliced onion, fry until golden brown. Add marinated chicken.

Cook on medium heat until chicken is done and brown. Set aside.

Wash vegetables. In a heated frying pan, add 1 teaspoon oil and crushed garlic.

Place vegetables in the pan and toss continuously for 5 to 8 minutes.

Vegetables should not be overcooked.

Boil water in a deep saucepan, add ½ teaspoon salt, ½ teaspoon oil to water and add pasta.

Allow to boil for 20 to 25 minutes until pasta is done. Do not overcook. Drain pasta. Set aside.

Toss pasta, sweet chilli sauce/chilli sauce, vegetables and cooked chicken cubes. Serve hot.