Bring a pot of water to a boil, then add the pasta. Cook until al dente according to the packaging instructions. Rinse the pasta under running water to avoid overcooking and clumping.

Place the chicken thigh skin-side down on a cutting board. Use a sharpened knife to slice under and cut along the back of the bone. Discard it. Peel away the skin. Cut the deboned chicken thigh crosswise into 1-inch thick strips.

Place the bacon strips onto a cutting board, and slice them crosswise into smaller pieces.

Place the mushrooms stem-side down on a chopping board. Cut them into thin slices.

Cut off the carrot tops and roots, then peel away the skin. Cut the carrot in half—crosswise. Split those in half again—lengthwise. Cut them into thinner strips.

Slice off four sides of the green/red bell pepper, about 3/4 inch away from the core. Go in with your knife to trim off any excess seeds. Discard the core and the seeds. Cut the flesh lengthwise into strips.

Slice off the root and the tough top part of the scallions before chopping them diagonally into small pieces.

Slice off the root part of each garlic clove. Use the side of a knife to press down and crush the cloves, then peel away the skin. Mince the peeled garlic.

Marinate the chicken thigh: In a large mixing bowl, add 12 oz sliced skinless boneless chicken thigh, 1/2 tsp garlic powder, 1/2 tsp paprika, and 1/4 tsp pepper. Mix until the chicken is evenly coated in the seasonings.

Stir-fry the chicken: Place a large non-stick pan over medium heat. Add 2 tbsp olive oil and the seasoned chicken to the pan. Stir to cook for 5 minutes. Remove from heat and set the chicken aside.

Pan-sear the bacon: In the same pan, lower the heat, stir in 4 oz sliced bacon and cook for 3 minutes.

Add the garlic and mushrooms: Turn the heat back to medium, add 1 tbsp garlic, and sauté for 30 seconds. Next, add 4 oz sliced white mushrooms and cook for another 5 minutes.

Add the remaining vegetables: Combine 3 oz sliced carrot, 2 oz green bell pepper, and 2 oz red bell pepper into the same pan. Stir to cook for 3 minutes.

Add the tomato sauce: Pour in 1/2 cup of homemade tomato sauce. Stir frequently for 2 minutes before adding 1/2 tsp salt and 1/4 tsp pepper. Mix well.

Add the pasta and cooked chicken: Stir in 14 oz cooked spaghetti, cooked chicken and cook for 5 more minutes. Remove from heat.

Garnish and serve: Transfer your desired portion onto a platter and garnish with 1/4 cup chopped scallion. Enjoy!