Chicken Puttanesca

Chicken Puttanesca
© Provided by Good Housekeeping

From: Good Housekeeping

This pasta dish traditionally makes the most of your store cupboard ingredients – we’ve added chicken breasts to make it more substantial.

Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Makes: 4


  • 4 skin-on chicken breasts
  • 1 tbsp. olive oil
  • 3 anchovy fillets, chopped
  • 3 garlic cloves, chopped
  • 1 tsp. dried chilli flakes
  • 100 g (3 ½oz) black olives, destoned
  • 2 x 400 g tins chopped tomatoes
  • Small bunch basil, leaves picked, stalks chopped
  • 300 g (11oz) fresh tagliatelle or spaghetti
  • Parmesan shavings, to serve

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  • In a casserole over a medium heat fry the chicken, skin side down in the olive oil for 8min until brown. With a slotted spoon, remove to a plate and set aside.
  • Add the anchovy, garlic and chilli for 15 sec. Stir in the olives and chopped tomatoes, basil stalks and half the leaves.
  • Add 200ml (7fl oz) boiling water. Nestle the chicken into the sauce, cover and simmer for 15min until the chicken is cooked.
  • Meanwhile, in a large pan of salted water cook pasta according to pack instructions. Drain pasta and serve chicken with sauce and pasta. Scatter the Parmesan shavings and remaining basil leaves over to serve.
See more at Good Housekeeping

Chicken Puttanesca Recipe

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item United Kingdom: Chicken Puttanesca
Chicken Puttanesca
This pasta dish traditionally makes the most of your store cupboard ingredients – we’ve added chicken breasts to make it more substantial. United Kingdom
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