Nice and Spicy Chicken & Tomat

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Chicken breast		100g
Salt & pepper		one pinch each
Plain flour		1 tbsp
Tinned Tomatoes		1
Red chilli		1
Garlic		2 cloves
Capers		1 tbsp
Black olives		10-12
Onion		1/4
Pancetta		50g
Olive oil		2 tbsp
Parmigiano reggiano		1 tbsp
Spaghetti		120g

Method

Prep

10min

Cook

12min

Cut the chicken breast into bitesize pieces, rub with salt & pepper and dredge with plain flour. Lightly cook in olive oil and leave aside.

Start cooking the pasta. You need 1-1.5% salt to water ratio (1 litre of water needs about 10-15g salt). Cook as instructed on the packet, minus one minute.

Put the olive oil in a large frying pan and add the crushed garlic on a medium heat.

Add the pancetta and the finely chopped onion. Cook the pancetta for 3-4 minutes until the fat is released.

Chop the red chilli and add it with the capers and olives, plus 2 ladles of the pasta water.

Add the tin of chopped tomatoes and cook until the liquid is reduced by half. If too much, you can top up with more pasta water.

Add the cooked pasta to the frying pan and stir for a minute for the pasta to absorb the sauce. Add the chicken from Step 1.

Serve and top with parmigiano reggiano, it's ready to eat.

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