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5 from 1 vote
This low carb puttanesca is topped with tender chicken on a bed of courgette spaghetti.
This is a great option for weeknight dinners – packed with flavour and quick to prepare!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course
Cuisine: Italian
Keyword: Chicken, Pasta, Puttanesca
Servings: 2 people
Calories: 437kcal

Ingredients

  • 2 medium chicken breasts
  • 2 anchovy fillets
  • ¾ large courgette (zucchini) spaghetti
  • 2 tbsp extra virgin olive oil
  • 1 tsp dried chilli flakes
  • 1 tsp dried oregano
  • 1 tbsp balsamic vinegar
  • 1 clove garlic minced
  • 1 tbsp tomato puree
  • 1 tbsp capers roughly chopped
  • ½ medium red onion finely diced
  • 120 ml chicken stock
  • 100 g tinned tomatoes chopped
  • 12 black olives sliced

Instructions

  • Heat a tablespoon of olive oil in a large frying pan (skillet) over a medium/high heat. Add the chicken breasts, cooking until well browned all over. Remove from the pan and set aside.
  • In the same pan, heat the remaining oil over a low/medium heat. Add the garlic, onion and anchovies, sweating gently until tender.
  • Add the capers, olives, tomato purée, oregano and chili flakes. Stir well to combine and cook for a minute until fragrant.
  • Add the chopped tomatoes and stock and stir well. Bring to a gentle boil then simmer for a minute or two to reduce the sauce a little.
  • Stir the balsamic vinegar into the pan and return the chicken breasts.
  • Cover and simmer for 7-10 minutes or until the chicken is completely cooked through and no pink remains.
  • Whilst the chicken is cooking, add the courgette spaghetti to a saucepan with one tablespoon of water over a medium heat. Cook for 3-4 minutes until just tender and drain away any excess liquid.
  • Top the courgette spaghetti with the puttanesca sauce and chicken to serve.

Nutrition

Calories: 437kcal | Carbohydrates: 15g | Protein: 42g | Fat: 24g | Fiber: 5g

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