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Ingredients 19 items

  • 1 cup Plain flour
  • 1 teaspoon ground black pepper
  • 500 g skinned chicken breast fillets
  • 2 tablespoons Vegetable oil
  • 1 medium Onion
  • 1 small Red bell pepper
  • 3 cloves Garlic
  • 2 tablespoons Tomato paste
  • 1 teaspoon ground turmeric
  • 3 medium Tomatoes
  • 1 cup Balsamic vinegar
  • 1.5 teaspoon dried oregano
  • 1 cup Water
  • 2 cubes MAGGI Chicken Stock
  • 3 tablespoons Capers in brine, drained
  • 1 packet fettuccini pasta
  • 8 cups Water
  • 1 tablespoon Olive oil
  • 1 cup fresh basil leaves

How to prepare

  1. Combine Flour and Black Pepper and dust Chicken pieces.
  2. Heat Vegetable Oil in a large sauce pan, fry Chicken pieces until golden brown. Remove and rest on kitchen paper for the excess oil to drain.
  3. Using the same pan, sauté Onions until soft, add Bell Peppers, Garlic, Tomato Paste and Turmeric and cook for 2-3 minutes.
  4. Add diced Tomatoes, Balsamic Vinegar, dried Oregano, Water and MAGGI Chicken Stock and allow to simmer for 15 minutes.
  5. Add Capers and return chicken to the pan and allow to cook for 20 minutes.
  6. Cook Pasta in boiling Water until Aldente. Drain pasta, discard water, and return to empty pot. Add Olive oil to pasta and toss until all pasta is covered.
  7. Place cooked pasta on a large platter, pour the sauce over and garnish with chopped Basil leaves.

Nutritional informations

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