Chicken Puttanesca Recipe

(62 ratings)
Sending your rating

serves:

4

Skill:

easy

Cost:

cheap

Total Time:

00:00

Prep:

00:00

Cooking:

00:15

Nutrition per portion

RDA
Calories 570 kCal 29%
Fat 18g 26%

All the intense flavours of the Mediterranean together in this robust weekday meal

Ingredients

  • 3 skinned chicken breasts
  • 1tbsp olive oil
  • 350g rigatoni pasta
  • 2 garlic cloves, crushed
  • 5 medium tomatoes, chopped
  • 400g pitted black olives, drained and chopped
  • 2tbsp capers (optional)

Method

  • Season chicken with salt and freshly ground black pepper, and brush with olive oil. Heat a griddle pan or frying pan over a very high heat and cook the chicken for 5 mins on each side, until cooked through. Cut into strips.

  • Meanwhile cook the pasta in plenty of salted boiling water, until almost ‘al dente’. Drain and return to the pan. Stir in remaining ingredients and return the pan to a very low heat for 1min, stirring as the sauce heats up. Fold in the chicken and serve immediately.

Video of the Week

More Recipe Ideas