CHICKEN Season and cook the chicken Cut the chicken into cubes and coat well with chicken 13 spice seasoning. Oil and butter Heat a non stick pan and add the oil and butter to heat/melt. Garlic Cook the chicken on medium heat till golden brown on both sides, 1 minute or 2 before the chicken's ready, add the garlic. Set aside.

HEAT THE OVEN Preheat the oven to 190 degrees Celsius

OVEN TRAY Layer a sheet of baking paper onto the oven trays

PEPPERS Bell Peppers Cut the peppers in half and remove the seeds (deseed) them). Place in a bowl, add a drizzle of olive oil and a sprinkle of salt and pepper to taste. Lay onto the baking tray.

EGGPLANT Eggplant Cut off the rough edge and roughly cut into cubes. Repeat the same steps as above for the peppers.

OVEN ROAST Place the peppers and the eggplants in the oven to roast till done checking halfway through.

Remove the veggies from the oven and set aside to cool. Once cooled down, peel the peppers and discard the peels. Using your fingers tear them into smaller pieces but not much smaller than the eggplant pieces (Just to keep uniformity! Yes :) Set aside.

Cook the Pasta Bring a pot of salted water to the boil for the pasta (its quicker if you boil the water in a kettle)Once boiling add the fettuccine (don't forget to salt the water) and let it cook for about 8 minutes and then drain it. Leave the pasta in the colander and pour the water back into the pasta pot and set it aside. Keep the pasta pot and the pasta water close by.

Heat the cream and mascarpone a medium sized saucepan or a small pot as long as it has sides because we are heating the cream!Heat the saucepan on medium heat and add in the mascarpone cheese. The minute it start to heat, immediately pour in the whipping cream stirring continuously with a wooden spoon and once the two have mixed and heated - only takes a few seconds,Where's your pasta pot? Okay - now pour the pour the cream and mascarpone mix into the pasta water, Yes! This is what creates the creamy velvet taste that you will never forget!

Now pour the cream mix back into the pan and let it heat for a minute or 2, stirring in-between. Set it aside.

Get the saucepan that heated the marscapone onto the stove on low heat now and add bring the chicken back into the pan. Add the pasta and immediately pour over the cream, marscapone and pasta water mix over the pasta and chicken. The heat can be low to medium as you are now just creating a flow of light and creamy pasta. (That's why we take the pasta out a minute before it's cooked that minute is used here!)

Now pull it all together. Turn off the heat when you have that nice flow of creaminess please don't leave it on the stove it will over cook the pasta!Let it cool and settle on the kitchen surface before returning the peppers and eggplants which go on top. Season if needed and added some fresh basil, enjoy!