WORLD OF KETCHUP
BBQ Chicken Pasta
4 Servings | 0 h 45 min
(Working time: 0 h 10 min | Cooking time: 0 h 45 min)
INGREDIENTS
- 2 tablespoons vegetable oil
- 400 g chicken breast fillet
- Salt and pepper
- 1 onion
- 1 clove of garlic
- 500 g chopped canned tomatoes
- 500 ml water
- 2 teaspoons instant chicken stock
- 300 g pasta of your choice (e.g. tortiglioni)
- 50 g tomato paste
- 50 g Martha Laue’s Original Spice Ketchup from HELA
- 20 ml dark balsamic vinegar
- 20 g brown sugar
- 10 g honey
- 2 spring onions
THAT'S HOW IT IS DONE
- Preheat oven to 150°C top/bottom heat.
- Heat oil in a pan and sear chicken breasts seasoned with salt and pepper on all
sides. Then place them in a small baking dish, cover with aluminum foil and continue
cooking in the oven for about 20 minutes. - For the pasta, dice the onion and sauté with the garlic in a large pot with a little oil
over medium heat. Deglaze with chopped canned tomatoes and add water, and chicken broth. Bring to a boil briefly and add pasta. Allow to reduce until pasta is cooked through. - For the BBQ sauce, mix tomato paste with Martha Laue’s Original Spice Ketchup from HELA, balsamic vinegar, brown sugar and honey. Season with salt and pepper and add to pasta. Mix well.
- Remove the chicken from the oven and cut into small pieces. Wash spring onion and cut into thin rings. Add both to the pasta, mix well and enjoy while still hot.