Easy Lunch or Dinner – Chicken Puttanesca – Lynda Gray’s version

Chicken Puttanesca with a twist.  I use Fusilli shells.



1/2 packet organic fusilli pasta shells

500 grams of chicken breast (cooked in olive oil and cut into large chunk

2 x 425 grams tins of Italian chopped tomatoes

25 black greek olives

1 small bottle of quality capers liquid drained

100 grams or more of sun-dried tomatoes

Parmesan cheese in a block to grate on top

Method:  Take out a frying pan – cook the cut up chicken breast in olive oil on medium heat until cooked through, stirring occasionally.  Take out large saucepan place fusilli shells inside cover with water and a dab of olive oil, a dash of sea salt.  Bring to the boil.  Leave boiling for 7-10 minutes, drain.  Turn stove down to medium heat – add all the ingredients stir until hot.  Place in a bowl and grate parmesan cheese on top.  Serve immediately.

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