
- 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