Chicken breast with pasta – Asian version

Ingredients for 4 servings:

• 6 tbsp vinegar (vinegar essence)
• 20 tbsp sugar
• 1 tsp salt
• 8 tbsp tomato paste
• 1 tsp Maggi
• 2 tsp oil
• 400 ml water
• 4 tbsp cornstarch
• 1 slice(s) pineapple from the can
• 1 bell pepper(s)
• 5 chicken breast fillets
• 1 package of pasta of your choice
• salt water
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

Drain the pineapple and collect the juice, as you will need it later. Take a slice and cut into small pieces. Wash, deseed, and finely chop the bell pepper. Then put the vinegar essence, sugar, salt, tomato paste, Maggi, oil, and 400 ml water in a saucepan and heat. Let it simmer for a while, 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 it to the pan. Continue simmering, stirring occasionally. When the sauce thickens, add the pineapple and bell pepper. Now add another 2 tablespoons of dissolved cornstarch and stir. The whole thing should now simmer for a while, stirring occasionally to prevent burning. The length of simmering is a matter of taste. While the sauce is simmering, add the pasta to the boiling water and fry the chicken breast, seasoned with a little salt and pepper, in the pan. Sugar or pineapple juice can be added to the sauce during the cooking time, as desired.