Chicken Puttanesca Bake Recipe

Puttanesca originates from Naples and, as with many Italian dishes, uses anchovies as seasoning due to their salty taste. Combining tomatoes, garlic, capers and olives with fragrant rosemary and chicken, this easy pasta recipe brings masses of Mediterranean flavour to your dinner table.

Serves 2 - 7 mins to prepare and 33 mins to cook - 539 calories / serving

1½ tbsp olive oil
200g skinless chicken breast, cut into 1.5cm slices
1 large garlic clove, finely chopped
½ tsp dried rosemary
½ x 230g pack vine-ripened tomatoes, roughly chopped
400g chopped tomatoes
10g capers, rinsed (optional)
40g pitted black and green olives, roughly chopped
2 anchovy fillets from a 50g tin, drained and roughly chopped
150g penne
10g fresh parsley, finely chopped
15g Parmesan, finely grated (optional)

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 Preheat the oven to gas 6, 200°C, fan 180°C. Heat 1 tbsp oil in a large frying pan over a medium-high heat. Season the chicken with pepper and fry for 2 mins until golden. Remove and set aside.

Add ½ tbsp oil to the pan. Fry the garlic and rosemary for 1 min, then stir in the fresh and tinned tomatoes, the capers (if using), olives, anchovies and 200ml water. Season, reduce the heat to low and cook gently for 15 mins until the tomatoes have softened. Add the chicken.

Meanwhile, cook the pasta to pack instructions. Drain well, then mix with the sauce in an ovenproof dish.

Bake for 15-18 mins or until golden and the chicken is cooked through. Scatter the parsley and Parmesan (if using) over the pasta to serve.

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