Pasta Salad with Chicken, Tomatoes and Basil

Ingredients

• 4 tomatoes
• 2 red bell peppers
• 1 onion
• 1 Garlic clove
• 4 chicken breast fillets (about 120 g each)
• Salt
• Pepper (freshly ground)
• 3 tbsp olive oil
• 1 tsp curry powder
• 1 tbsp Tomato Paste
• 100 ml dry white wine
• 400 g fusilli
• 2 tbsp freshly chopped basil

Instructions

1. 1.

   Boil the tomatoes, shock them in cold water, peel, quarter, seed and dice. Wash the bell peppers, halve, core and dice finely. Peel and finely dice the onion and garlic. Pat the chicken breasts dry, season with salt and pepper, then sear them golden brown on both sides in 2 tbsp hot oil. Remove from pan and sauté the garlic and onion in the remaining oil until translucent. Add curry powder and tomato paste, stir briefly, then deglaze with white wine. Return tomatoes, peppers and chicken to the pan and simmer gently for about 10 minutes.

2. 2.

   Cook the fusilli in salted water until al dente.

3. 3.

   Remove the chicken from the sauce, slice it, season the sauce, drain the pasta and fold in basil. Plate the pasta and arrange sliced chicken on top.

4. 4.

   Serve with fresh mangold salad if desired.