Chicken Puttanesca Spaghetti

10 mins Prep
25 mins Cook
4 Serves

Briny, bright, fresh chicken pasta on a tomato-caper base, olives, chilli, lemon, parsley.

  • 4 Lilydale free-range chicken thigh fillets (approx 550g), cut into strips
  • 3 tablespoons olive oil
  • 4 anchovy fillets, chopped
  • 4 garlic cloves, minced
  • 1 leek, sliced (white only)
  • 400g canned cherry tomatoes
  • 400g Passata or pasta sauce
  • 1/3cup sliced Kalamata olives
  • 2 tablespoons capers
  • ½ teaspoon red chilli flakes
  • 1 tablespoon Italian Spice Mix
  • Salt to taste
  • Handful of fresh parsley, chopped
  • To serve – lemon juice, extra sliced olives, grated parmesan cheese, extra virgin olive oil
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  1. Heat 2 tablespoons of olive oil in a large, shallow, cast-iron/non-stick pan on high. Add the chicken strips and cook for 6-8 minutes turning occasionally until golden. Remove and set aside.
  2. Wipe down the pan and add a tablespoon of olive oil on medium. Add anchovies and garlic and cook for a few seconds until fragrant.
  3. Add leek and cook for a minute until glazed.
  4. Add cherry tomatoes, passata/pasta sauce, olives, capers, chilli flakes, Italian Spice Mix and salt. Mix well and bring to a simmer on medium heat (approximately 6-8 minutes).
  5. Add cooked chicken, mix well and cook for a couple of minutes until piping hot. Add cooked spaghetti. Toss to coat pasta with sauce evenly.
  6. Garnish with parsley, extra olive slices and parmesan cheese. Squeeze lemon juice and drizzle some extra virgin olive oil. Serve immediately.
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