Three Pepper Spagetti with Roasted Chicken

Spagetti - 1 (16oz) package of spagetti
Oil - 2Tbsp
Chicken, boneless pieces - 250g
Carrot, chopped thin - 1No
Ginger Garlic paste - 2Tbsp
Green chilly, slit - 4 No.s
Onion, chopped - 1 large
Tomato, chopped - 1No
Cilantro, chopped fine - 2Tbsp
Coriander powder - 1tsp
Turmeric powder - 1tsp
Curry powder - 1tsp
Tomato paste - 2Tbsp
Red, Green and Yellow Bell peppers, sliced thin - 1 cup
Brocolli florets - 2Tbsp
salt - to taste
1. Boil water in a large pot and prepare spagetti as per the directions given in the package, till tender. Drain in a colander.
2. In a large skillet, heat oil. Saute' ginger garlic paste until fragrant, add the green chillies, chopped onions and cilantro and saute' till onions are browned.
3. Add turmeric, corainder and curry powder and mix well. Add the chopped tomatoes and saute' till tomatoes are done. Add tomato paste, saute on medium heat for a minute and add in the chicken and carrots. Cover the skillet and let the chicken roast on a slow fire.
4. Once the chicken is cooked through, mix in the preapred pasta.
5. Cover and keep on a low flame for 5 minutes.
6. In a frying pan, heat 2Tbsp oil and stir fry bell peppers and brocolli, adding a bit of salt so that the vegetables retain their color.
7. Arrange the pasta on a serving dish, garnish with stir fried bell pepper and brocolli florets and serve hot.