Lots of us need cooking inspiration during this time so we have asked Chef Gary O’Hanlon joined Ciara to  share simple and popular recipes that you can get involved with and try out.

This week's recipe is Chicken Puttanesca 

Serves 2 

Ingredients 

1 chicken breast, diced 

Drizzle of vegetable oil  

1 cloves garlic, crushed 

Salt & pepper to taste  

½ aubergine, cubed  

½ courgette, cubed 

½ small onion, chopped 

Splash of red or white wine (approx 50ml) 

400g of tinned chopped tomatoes  

1 heaped tsp tapenade or 8 olives sliced 

Juice of 1 lemon  

Handful of fresh parsley, chopped 

200g cooked spaghetti (or pasta of choice)   

Method 

Heat a heavy based frying pan 

Add in the oil followed by the chicken, garlic and onion, season. 

When chicken is browned add in the aubergine, courgette & adjust seasoning. 

De-glaze with some wine then add in the tin of chopped tomatoes. 

Bring to the boil and then mix in the tapenade or olives followed by the lemon juice, parsley and spaghetti. 

Bring to the boil and toss well. 

Divide between two bowls and serve. 

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