Chicken Puttanesca
- Reviews 8
Ready In: 1 hr
Serves: 4
Ingredients
- 4 part-boned chicken breasts, skin on (about 8 oz each)
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, crushed
- 1 fresh red chile, deseeded and finely chopped
- 14 ounces tinned italian chopped tomatoes
- 1 1⁄2 tablespoons tomato puree
- 6 ounces pitted black olives, roughly chopped
- 1 1⁄2 tablespoons capers, rinsed and drained
- 1 tablespoon chopped fresh basil, plus a few extra sprigs,to garnish
- 12 ounces dried spinach tagliatelle pasta noodles, to serve
- salt & freshly ground black pepper
Directions
- Begin by heating the oil in the frying pan until it's very hot.
- Wipe the chicken breasts with paper towel, then season them with salt and pepper.
- Saute them in the hot oil over a medium heat until they are a rich golden colour n both sides.
- This will take 5 or 6 minutes.
- Transfer the chicken to a plate and add the garlic and chilli to the pan and fry these briefly for about 30 seconds.
- After that, add the tomatoes, tomato puree, olives, capers, chopped basil and some seasoning.
- Stir everything well, bringing it up to a gentle simmer, then return the chicken breasts to the pan, skin side up, pushing them well down into the sauce and basting a little over the top.
- Simmer for 40 to 45 minutes, uncovered, until the chicken has cooked and the sauce has reduced and thickened.
- About 15 minutes before the end of the cooking time, put a large pan of salted water on to heat and bring it up to the boil.
- Then boil the tagliatelle according to the package directions.
- After that, quickly drain and serve with the chicken, sauce spooned over, tagliatelle on the side.
- Garnish with the fresh sprigs of basil and enjoy!
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