Chicken Breast with pasta-Asian Variant

Summary

Prep Time	10 mins
Cook Time	35 mins
Total Time	45 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Drain the pineapple and collect the juice as you will need it later. Take a slice and cut it into small pieces. Wash, core and finely chop the pepper.
Then put the vinegar essence, sugar, salt, tomato paste, Maggi, oil and 400 ml water in a saucepan and heat. Simmer a little and then add the pineapple juice. Mix the first 2 tablespoons of cornstarch with a little water and stir until all lumps are gone, then add to the saucepan. Let simmer and stir every now and then.
When the sauce thickens, add the pineapple and paprika. Now add another 2 tablespoons of dissolved cornstarch and stir. The whole thing should now simmer a little and be stirred every now and then so that nothing burns. The length of the simmer is a matter of taste.
While the sauce is now simmering, the pasta can be put on top with salted water and the chicken breast, seasoned with a little salt and pepper, is fried in the pan. Meanwhile, sugar or pineapple juice can be added to the sauce, as desired.

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