Chicken puttanesca

Name: Chicken puttanesca
Cook time: 25 min
Yield: 2
Cuisine: Mediterranean

with olives and spinach tagliatelle

Ready in around 25 mins

RECIPE FACT:

Puttanesca is also known as “angry” sauce due to its bold flavours and slight kick from red pepper flakes originates from the city Naples.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO COOK THE PASTA:
Once the water is at a rolling boil, add the spinach tagliatelle and cook for 5-6 mins then drain well into a sieve. Drizzle with oil to stop from sticking.
2. TO PREPARE THE VEGETABLES AND CHICKEN:
Finely chop the curly parsley, discarding the stalks and set aside. Peel the carrot and make ribbons by running a peeler the full length along the carrot and place into a salad bowl with the baby leaves. Just before serving, drizzle with oil then season with salt and pepper and toss to combine. Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Slice each breast into 1 cm slices.
3. TO COOK THE PUTTANESCA SAUCE:
Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot, add the chicken then season with salt and cook, stirring occasionally for 2-3 mins. Pour in the puttanesca sauce and cook for a further 1-2 mins or until the chicken is cooked through.
TO SERVE:
Divide the spinach tagliatelle onto plates and top with the chicken puttanesca. Sprinkle with shaved Parmesan and parsley. Serve with a grind of freshly cracked pepper and salad on the side.