Combine Flour and Black Pepper and dust Chicken pieces.
Heat Vegetable Oil in a large sauce pan, fry Chicken pieces until golden brown. Remove and rest on kitchen paper for the excess oil to drain.
Using the same pan, sauté Onions until soft, add Bell Peppers, Garlic, Tomato Paste and Turmeric and cook for 2-3 minutes.
Add diced Tomatoes, Balsamic Vinegar, dried Oregano, Water and MAGGI Chicken Stock and allow to simmer for 15 minutes.
Add Capers and return chicken to the pan and allow to cook for 20 minutes.
Cook Pasta in boiling Water until Aldente. Drain pasta, discard water, and return to empty pot. Add Olive oil to pasta and toss until all pasta is covered.
Place cooked pasta on a large platter, pour the sauce over and garnish with chopped Basil leaves.
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