Chicken Puttanesca

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 begin by heating the oil in the frying pan until it's very hot.
• 2 wipe the chicken breasts with paper towel, then season them with salt and pepper.
• 3 saute them in the hot oil over a medium heat until they are a rich golden colour n both sides.
• 4 this will take 5 or 6 minutes.
• 5 transfer the chicken to a plate and add the garlic and chilli to the pan and fry these briefly for about 30 seconds.
• 6 after that, add the tomatoes, tomato puree, olives, capers, chopped basil and some seasoning.
• 7 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.
• 8 simmer for 40 to 45 minutes, uncovered, until the chicken has cooked and the sauce has reduced and thickened.
• 9 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.
• 10 then boil the tagliatelle according to the package directions.
• 11 after that, quickly drain and serve with the chicken, sauce spooned over, tagliatelle on the side.
• 12 garnish with the fresh sprigs of basil and enjoy!