Serves: 1

Chicken Pasta with Olives

FG 2 | CC 16

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Chicken Pasta with Olives

Quick and tasty pasta dish to rustle up

  • 1 small chicken breast (chopped)
  • 4 anchovy fillets in oil (well drained)
  • Spray oil
  • 1 clove garlic (crushed)
  • 200 g can chopped tomatoes
  • 1 tsp tomato purée
  • Pinch Italian seasoning or oregano
  • 5 pitted black or green olives
  • 60 g whole wheat penne
  • 1 tsp capers (optional)
  • Black pepper
  • 2 tsp grated Parmesan cheese
  1. Roughly chop the anchovies.
  2. Spray a saucepan with oil and heat.
  3. Add the chicken pieces and cool for 2-3 minutes.
  4. Add the anchovies and garlic and stir over medium heat for about 1 minute, breaking up the anchovies so they start to “melt”.
  5. Add the tomatoes, tomato purée, herbs and olives and stir well.
  6. Bring to the boil, then turn down the heat and simmer 15 minutes to thicken and reduce sauce.
  7. Cook the pasta in lightly salted boiling water until just tender.
  8. Drain thoroughly.
  9. Stir the capers into the sauce and season to taste with black pepper.
  10. Sprinkle dish with 2 tsp grated Parmesan.