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
- Roughly chop the anchovies.
- Spray a saucepan with oil and heat.
- Add the chicken pieces and cool for 2-3 minutes.
- Add the anchovies and garlic and stir over medium heat for about 1 minute, breaking up the anchovies so they start to “melt”.
- Add the tomatoes, tomato purée, herbs and olives and stir well.
- Bring to the boil, then turn down the heat and simmer 15 minutes to thicken and reduce sauce.
- Cook the pasta in lightly salted boiling water until just tender.
- Drain thoroughly.
- Stir the capers into the sauce and season to taste with black pepper.
- Sprinkle dish with 2 tsp grated Parmesan.