Marinated Chicken Breast with Pineapple

Noodle dishes are just always delicious!

The meat is marinated with cumin, cayenne and lime juice and thus wonderfully spicy curry powder mix with turmeric, cayenne pepper, cumin and lime juice. Rub the chicken breasts with the paste and set aside to cool with the lid closed. Make the noodles in enough boiling salted water according to package directions. Pluck parsley leaves from stems and chop coarsely.

Remove the skin from the pineapple, cut into quarters, remove the stem and cut the flesh into 1 cm cubes. Clean zucchini, quarter and cut into 1 cm pieces. Clean the spring onions, cut the white and light green into pieces.

Heat oil in a frying pan. Sear the chicken breasts for about 3 min on each side, remove and place in an ovenproof dish. Cook in the heated oven at 160 degrees (gas 1-2, convection oven not recommended) on the 2nd rack from the bottom for 25 min. Add pineapple, zucchini and spring onions to the hot frying pan and sauté heartily. Extinguish with white wine and cook. Add noodles and parsley leaves. Season with salt and pepper.

Remove the chicken breasts from the oven. Arrange the pasta on plates. Cut the chicken breasts into slices and arrange on the pasta.

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