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

1. Heat a heavy based frying pan
2. Add in the oil followed by the chicken, garlic and onion, season.
3. When chicken is browned add in the aubergine, courgette & adjust seasoning.
4. De-glaze with some wine then add in the tin of chopped tomatoes.
5. Bring to the boil and then mix in the tapenade or olives followed by the lemon juice, parsley and spaghetti.
6. Bring to the boil and toss well.
7. Divide between two bowls and serve.

 

Friday Food on The Pat Kenny Show with Gary O'Hanlon Executive Chef, of The Condor

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