Pasta with Chicken in Tomato Sauce

Ingredients

• 400 g farfalle
• 2 chicken breast fillets
• 2 tsp oil
• Salt
• Pepper (freshly ground)
• 150 g young green beans
• 20 g leek
• 10 g fresh ginger
• 2 Garlic cloves
• 20 g sugar
• 1 tbsp vinegar
• 2 tbsp dry white wine
• 1 tsp cornstarch (mixed with 2 tsp water)
• Salt
• 5 tbsp oil
• 2 tbsp tomato ketchup

Instructions

1. 1.

   Season chicken breast fillets with salt and pepper, coat with oil, then grill over high heat for about 4 minutes per side. Let cool slightly and cut into bite‑sized cubes.

2. 2.

   Wash, trim, and cut beans into small pieces; boil in salted water for about 10 minutes, then drain and set aside.

3. 3.

   Cook pasta in boiling salted water according to package instructions until al dente, drain and set aside.

4. 4.

   For the tomato sauce, peel and finely chop leek, ginger, and garlic.

5. 5.

   Whisk together sugar, vinegar, wine, and the cornstarch mixture; lightly season with salt.

6. 6.

   Sauté leek, ginger, and garlic in hot oil, add tomato ketchup, and cook over medium heat while stirring until fragrant. Stir in the prepared sauce mixture and bring to a boil once.

7. 7.

   Combine pasta, chicken cubes, and beans with the tomato sauce and serve immediately.