Chicken Puttanesca Recipe

A makeover on the classic this chicken puttanesca will be a hit with all the family.

The ingredient of Chicken Puttanesca Recipe

• 800g desiree potatoes peeled chopped
• 50g butter chopped
• 1 4 cup milk
• 2 tbsp extra virgin olive oil
• 4 small lilydale free range chicken breasts
• 1 red onion finely chopped
• 6 anchovy fillets chopped
• 3 garlic cloves crushed
• 2 x 400g cans cherry tomatoes in juice
• 1 2 tsp caster sugar
• 1 2 tsp dried oregano
• 1 4 tsp dried chilli flakes
• 220g jar mixed marinated olives drained
• 1 tbsp drained capers
• 1 3 cup small fresh basil leaves

The Instruction of chicken puttanesca recipe

• cook potato in a large saucepan of boiling salted water for 12 to 15 minutes or until just tender drain reduce heat to low return potato to pan add butter and milk mash until smooth season with salt and pepper cover to keep warm
• meanwhile heat half the oil in a large frying pan over high heat add chicken cook turning for 4 minutes or until browned transfer to a plate
• add remaining oil to pan heat over medium high heat add onion anchovy and garlic cook stirring for 5 minutes or until onion is soft add tomatoes sugar oregano chilli and 1u20444 cup water cook stirring occasionally for 5 minutes
• return chicken to pan with olives cook stirring for 12 minutes or until chicken is cooked through and sauce thickens slightly stir in half the capers sprinkle chicken with basil and remaining capers serve with mashed potato

Nutritions of Chicken Puttanesca Recipe

fatContent: 594 632 calories
saturatedFatContent: 31 8 grams fat
carbohydrateContent: 10 4 grams saturated fat
sugarContent: 29 8 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 42 6 grams protein
sodiumContent: 116 milligrams cholesterol

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