The famous puttanesca pasta! Packed with olives, garlic and capers, this pasta sauce is paired with multigrain fusilli. In our version, chicken breasts are braised to tender perfection in the glorious puttanesca sauce.
Saucy Chicken Puttanesca Pasta
Saucy Chicken Puttanesca Pasta
with multigrain fusilli, kalamata olives & nutritional yeast
Hands on Time: 10 - 25 minutes
Overall Time: 25 - 40 minutes
Ingredients:
- Capers
- Chicken
- Dried Chilli Flakes
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Fresh Basil
- Garlic Clove
- Garlic Cloves
- Multigrain Fusilli
- NOMU Italian Rub
- Nutritional Yeast
- Pitted Kalamata Olives
- Tomato Passata
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
ITALIAN CHICKEN
Boil the kettle. Place a pan (that has a lid) over a medium heat with a drizzle of oil. Pat the chicken breast dry with some paper towel. When the pan is hot, fry the chicken on one side for 5-7 minutes until golden. Flip, pop on the lid, and fry for a further 5-7 minutes until cooked through. During the final 1-2 minutes, baste with a knob of butter or a drizzle of oil and ½ the rub. Remove from the heat on completion and place on a cutting board. Using two forks (one to secure the chicken and the other to shred), gently shred the chicken and set aside.
MAKE IT AL DENTE
Fill a pot with boiling water, add a pinch of salt, and place over a high heat. Once bubbling rapidly, add a drizzle of oil and cook the pasta for 13-15 minutes until al dente. Keep stirring for the first 3 minutes to prevent sticking, then stir sporadically during the remaining cooking time. Drain on completion, reserving a cup of pasta water, and return to the pot. Toss through some oil to prevent sticking.
FLAVOUR TOWN
Return the pan to a medium heat with a drizzle of oil. When hot, add the grated garlic, the capers, the chilli flakes (to taste), and the remaining rub. Fry for 1-2 minutes until fragrant, shifting constantly. Add the tomato passata and the pitted olives. Mix until fully combined. Simmer for 10-15 minutes until slightly reduced and thickened. Add a splash of pasta water if the sauce reduces too quickly. In the final 5 minutes, add the shredded chicken and some seasoning.
PUTT THAT PUTTANESCA ON MY PLATE
Plate up the pasta and top with the puttanesca sauce. Sprinkle with the nutritional yeast and the sliced basil.
Free-range Chicken Breast - 1
NOMU Italian Rub - 5ml
Multigrain Fusilli - 80g
Garlic Clove - 1
Capers - 15g
Dried Chilli Flakes - 2,5ml
Tomato Passata - 125ml
Pitted Kalamata Olives - 20g
Nutritional Yeast - 5ml
Fresh Basil - 3g
ITALIAN CHICKEN
Boil the kettle. Place a pan (that has a lid) over a medium heat with a drizzle of oil. Pat the chicken breasts dry with some paper towel. When the pan is hot, fry the chicken on one side for 5-7 minutes until golden. Flip, pop on the lid, and fry for a further 5-7 minutes until cooked through. During the final 1-2 minutes, baste with a knob of butter or a drizzle of oil and ½ the rub. Remove from the heat on completion and place on a cutting board. Using two forks (one to secure the chicken and the other to shred), gently shred the chicken and set aside.
MAKE IT AL DENTE
Fill a pot with boiling water, add a pinch of salt, and place over a high heat. Once bubbling rapidly, add a drizzle of oil and cook the pasta for 13-15 minutes until al dente. Keep stirring for the first 3 minutes to prevent sticking, then stir sporadically during the remaining cooking time. Drain on completion, reserving a cup of pasta water, and return to the pot. Toss through some oil to prevent sticking.
FLAVOUR TOWN
Return the pan to a medium heat with a drizzle of oil. When hot, add the grated garlic, the capers, the chilli flakes (to taste), and the remaining rub. Fry for 1-2 minutes until fragrant, shifting constantly. Add the tomato passata and the pitted olives. Mix until fully combined. Simmer for 10-15 minutes until slightly reduced and thickened. Add a splash of pasta water if the sauce reduces too quickly. In the final 5 minutes, add the shredded chicken and some seasoning.
PUTT THAT PUTTANESCA ON MY PLATE
Plate up the pasta and top with the puttanesca sauce. Sprinkle with the nutritional yeast and the sliced basil.
Free-range Chicken Breasts - 2
NOMU Italian Rub - 10ml
Multigrain Fusilli - 160g
Garlic Cloves - 2
Capers - 30g
Dried Chilli Flakes - 5ml
Tomato Passata - 250ml
Pitted Kalamata Olives - 40g
Nutritional Yeast - 10ml
Fresh Basil - 5g
ITALIAN CHICKEN
Boil the kettle. Place a pan (that has a lid) over a medium heat with a drizzle of oil. Pat the chicken breasts dry with some paper towel. When the pan is hot, fry the chicken on one side for 5-7 minutes until golden. Flip, pop on the lid, and fry for a further 5-7 minutes until cooked through. During the final 1-2 minutes, baste with a knob of butter or a drizzle of oil and ½ the rub. Remove from the heat on completion and place on a cutting board. Using two forks (one to secure the chicken and the other to shred), gently shred the chicken and set aside.
MAKE IT AL DENTE
Fill a pot with boiling water, add a pinch of salt, and place over a high heat. Once bubbling rapidly, add a drizzle of oil and cook the pasta for 13-15 minutes until al dente. Keep stirring for the first 3 minutes to prevent sticking, then stir sporadically during the remaining cooking time. Drain on completion, reserving a cup of pasta water, and return to the pot. Toss through some oil to prevent sticking.
FLAVOUR TOWN
Return the pan to a medium heat with a drizzle of oil. When hot, add the grated garlic, the capers, the chilli flakes (to taste), and the remaining rub. Fry for 1-2 minutes until fragrant, shifting constantly. Add the tomato passata and the pitted olives. Mix until fully combined. Simmer for 12-15 minutes until slightly reduced and thickened. Add a splash of pasta water if the sauce reduces too quickly. In the final 5 minutes, add the shredded chicken and some seasoning.
PUTT THAT PUTTANESCA ON MY PLATE
Plate up the pasta and top with the puttanesca sauce. Sprinkle with the nutritional yeast and the sliced basil.
Free-range Chicken Breasts - 3
NOMU Italian Rub - 15ml
Multigrain Fusilli - 240g
Garlic Cloves - 3
Capers - 45g
Dried Chilli Flakes - 7,5ml
Tomato Passata - 375ml
Pitted Kalamata Olives - 60g
Nutritional Yeast - 15ml
Fresh Basil - 8g
ITALIAN CHICKEN
Boil the kettle. Place a pan (that has a lid) over a medium heat with a drizzle of oil. Pat the chicken breasts dry with some paper towel. When the pan is hot, fry the chicken on one side for 5-7 minutes until golden. Flip, pop on the lid, and fry for a further 5-7 minutes until cooked through. During the final 1-2 minutes, baste with a knob of butter or a drizzle of oil and ½ the rub. Remove from the heat on completion and place on a cutting board. Using two forks (one to secure the chicken and the other to shred), gently shred the chicken and set aside.
MAKE IT AL DENTE
Fill a pot with boiling water, add a pinch of salt, and place over a high heat. Once bubbling rapidly, add a drizzle of oil and cook the pasta for 13-15 minutes until al dente. Keep stirring for the first 3 minutes to prevent sticking, then stir sporadically during the remaining cooking time. Drain on completion, reserving a cup of pasta water, and return to the pot. Toss through some oil to prevent sticking.
FLAVOUR TOWN
Return the pan to a medium heat with a drizzle of oil. When hot, add the grated garlic, the capers, the chilli flakes (to taste), and the remaining rub. Fry for 1-2 minutes until fragrant, shifting constantly. Add the tomato passata and the pitted olives. Mix until fully combined. Simmer for 12-15 minutes until slightly reduced and thickened. Add a splash of pasta water if the sauce reduces too quickly. In the final 5 minutes, add the shredded chicken and some seasoning.
PUTT THAT PUTTANESCA ON MY PLATE
Plate up the pasta and top with the puttanesca sauce. Sprinkle with the nutritional yeast and the sliced basil.
Free-range Chicken Breasts - 4
NOMU Italian Rub - 20ml
Multigrain Fusilli - 320g
Garlic Cloves - 4
Capers - 60g
Dried Chilli Flakes - 10ml
Tomato Passata - 500ml
Pitted Kalamata Olives - 80g
Nutritional Yeast - 20ml
Fresh Basil - 10g
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