Chicken Puttanesca recipe

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serves: 4
Skill: easy
Cost: cheap
Cooking: 15 min

Nutrition per portion

Calories 570 kCal 29%
Fat 18g 26%
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  • All the intense flavours of the Mediterranean together in this robust weekday meal


    • 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)


    • 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.

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