Korean Style Pasta

So there was another night that I didn't know what to cook for dinner again. I was planning to make chicken and pasta, but we always eat that and the kids are bored of it. Then I tried this flavorful pasta dish. It would have been even better if I had some kimchi. My kids have enjoyed Korean dishes lately and they like the spiciness. I believe this new dish will appear in my kitchen quite often from now on. 
Here is the Korean Style Pasta from my kitchen:

Ingredients

1 box of pasta

1 lb. of boneless skinless chicken thigh, sliced into strips

1 of each red and yellow bell peppers, thinly sliced

1 tbs. of Korean chili powder

1 tbs. of Korean chili sauce

vegetable oil
sesame seeds 
dried parsley

How

1. Marinade the chicken with 1/2 tbs of chili powder, 1 tbs. of salt and a dash of oil for at least 15 minutes.
2. Cook the pasta, following the instructions on the box. Reserve 1 cup of the pasta water. Drain the pasta and set aside.
3. In a hot pan with oil, stir fry the chicken until it is semi-cooked. Remove the chicken from the pan and set aside.
   
4. Add some oil into the same pan and add Korean chili powder. Stir on low heat for 1 minute. Then turn up the heat and add the bell peppers. Stir fry for another minute.
   
5. Add the chicken into the bell peppers and stir fry until the chicken is fully cooked. 
6. Add pasta into the chicken and bell peppers and stir well. Add the Korean chili sauce and stir well. Slowly add the pasta water a little at a time to keep the pasta moist. It should not be too watery and the pasta water does not need to be all used up.
   
7. When everything is well mixed and heated through, turn off the heat. Place pasta on serving plate, sprinkle sesame seeds and dried parsley, add a small spoonful of Korean chili sauce on top and serve hot.