Chicken puttanesca

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PREP TIME

15 min

TOTAL TIME

35 min

Serves

4

Chicken puttanesca

Chicken puttanesca. (Photo, Sian Richards.)

Dine with Italian ease and style tonight. This richly flavoured chicken and tomato pasta teases the taste buds with aromatic herbs, a hint of spice and sharp, nutty cheese.

Ingredients

  • 2 tsp olive oil , divided
  • 2 skinless, boneless chicken breasts , thinly sliced
  • 1/2 450-g pkg rigatoni pasta
  • 1 garlic clove , minced
  • 1/4 tsp hot-red-chili-flakes
  • 796-mL can whole tomatoes
  • 1/2 cup black olives , pitted and coarsley chopped
  • 2 tbsp capers , coarsely chopped
  • 1/4 cup chopped parsley
  • 1/4 cup grated parmesan , optional

Instructions

  • HEAT an extra-large non-stick frying pan over medium-high. Add 1 tsp oil, then chicken. Sauté chicken until no pink remains, about 4 min. Transfer to a plate.
  • HEAT remaining 1 tsp oil in pan. Add garlic and chili flakes and cook for 30 sec. Add tomatoes, breaking them up with a wooden spoon. Stir in olives and capers. Reduce heat to medium-low. Simmer until sauce thickens, about 10 to 12 min.
  • COOK pasta in a large pot of boiling water according to package directions, omitting salt, until tender, 8 to 10 min.
  • DRAIN pasta, then stir into sauce with chicken and parsley. Toss to combine. Sprinkle with parmesan.

Nutrition (per serving)

  • Calories
  • 383,
  • Protein
  • 28 g,
  • Carbohydrates
  • 52 g,
  • Fat
  • 7 g,
  • Fibre
  • 4 g,
  • Sodium
  • 583 mg.
  • Excellent source of
  • Vitamin C
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