Ingredients

• ½ cup plain flour or 60 g
• 1 teaspoon ground black pepper
• 500 g skinned chicken breast fillets, cut into 2 cm cubes
• 2 tablespoons vegetable oil or 30 ml
• 1 medium onion or 100 g, finely chopped
• 1 small red bell pepper or 75 g, chopped
• 3 cloves garlic, finely chopped
• 2 tablespoons tomato paste
• 1 teaspoon ground turmeric
• 3 medium tomatoes or 400 g, diced
• ¼ cup balsamic vinegar or 60 ml
• 1½ teaspoon dried oregano
• 1 cup water or 250 ml
• 2 cubes MAGGI® Chicken Bouillon or 20 g
• 3 tablespoons capers in brine, drained
• 1 packet fettuccini pasta or 450 g
• 8 cups water or 2 liters
• 1 tablespoon olive oil or 15 ml
• ¼ cup fresh basil leaves, chopped