eCook Meal
Saucy Chicken Puttanesca Pasta
with multigrain fusilli, kalamata olives & nutritional yeast
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.
Serving guide
Choose your portion size.
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.
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.
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.
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.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R200.89
for 4 servings · R50.22 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Basil needs 10 gSouth African Feta Cheese with Sun-Dried Tomato & Basil 400 g 400 g at R74.99 · 3% of packR1.87
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Nutritional Yeast needs 20 mlNutritional Yeast Flakes 100 g R89.99 · whole pack (size can't be divided)R89.99
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Free-range Chicken Breasts needs 4Sliced Free Range Smoked Chicken Breast 140 g R42.99 · whole pack (size can't be divided)R42.99
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Capers needs 60 gNon-Pareilles Caper Berries in Vinegar 200 g 200 g at R94.99 · 30% of packR28.50
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Pitted Kalamata Olives needs 80 gKalamata Olives 825 g 825 g at R149.99 · 10% of packR14.54
Not in the Woolies basket — source these elsewhere:
- Tomato Passata
- Multigrain Fusilli
- Dried Chilli Flakes
- NOMU Italian Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Saucy Chicken Puttanesca Pasta?
The preparation time for Saucy Chicken Puttanesca Pasta with multigrain fusilli, kalamata olives & nutritional yeast is between 10 and 25 minutes.
What is the total time required to make Saucy Chicken Puttanesca Pasta with multigrain fusilli, kalamata olives & nutritional yeast?
The total time required to make Saucy Chicken Puttanesca Pasta with multigrain fusilli, kalamata olives & nutritional yeast is between 25 and 40 minutes.
How many servings does Saucy Chicken Puttanesca Pasta provide?
4 servings
What are the main ingredients in Saucy Chicken Puttanesca Pasta?
Capers, Chicken, Chicken Breast, Dried Chilli Flakes, Fresh Basil, Garlic, Multigrain Fusilli, NOMU Italian Rub, Nutritional Yeast, Pitted Kalamata Olives, Tomato Passata
What is the nutritional information of Saucy Chicken Puttanesca Pasta?
Calories: 558, Carbs: 67 grams, Fat: grams, Protein: 50.1 grams, Sugar: 10 grams, Salt: 1028 grams
How do I prepare Saucy Chicken Puttanesca Pasta?
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. 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. 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.
What should be prepared from my kitchen to make Saucy Chicken Puttanesca Pasta?
Capers, Chicken, Chicken Breast, Dried Chilli Flakes, Fresh Basil, Garlic, Multigrain Fusilli, NOMU Italian Rub, Nutritional Yeast, Pitted Kalamata Olives, Tomato Passata
How many calories does Saucy Chicken Puttanesca Pasta have?
558 calories
How much fat content does Saucy Chicken Puttanesca Pasta have?
grams