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.