Chicken Puttanesca

Name: Chicken Puttanesca with Roasted Parmesan Parsley Potatoes
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Chicken breast; 2 Piece of Garlic cloves; 2 Piece of Small zucchini; 1 Tbsp of Olive oil; 1 Tsp of Salt; 30 Grams of Tomato paste; 200 Grams of Tomato passata; 100 ML of Water; 40 Grams of Kalamata olives; 20 Grams of Capers; 2 Grams of Dried oregano; 600 Grams of Potatoes; 1 Tbsp of Vegetable oil; 1 Tsp of Salt; 30 Grams of Grated Parmesan; 15 Grams of Fresh parsley

with Roasted Parmesan Parsley Potatoes

Comfort food at its best! Classic Italian puttanesca sauce is typically served over pasta, but this version is paired with chicken along with crispy Parmesan potatoes.

273 Reviews

Cals 597 · Prot 68 · Carbs 50 · Fat 15

Tips for Kids

Calorie Smart

40 min

Chicken Puttanesca with Roasted Parmesan Parsley Potatoes

Comfort food at its best! Classic Italian puttanesca sauce is typically served over pasta, but this version is paired with chicken along with crispy Parmesan potatoes.

273 Reviews

Cals 597 · Prot 68 · Carbs 50 · Fat 15

Tips for Kids

Calorie Smart

Ingredients

Chicken

Chicken breast

400 Grams

Garlic cloves

2 Piece

Small zucchini

2 Piece

Olive oil

1 Tbsp

Salt

0.5 Tsp

Tomato paste

30 Grams

Tomato passata

200 Grams

Water

100 ML

Kalamata olives

40 Grams

Capers

20 Grams

Dried oregano

2 Grams

Potatoes

600 Grams

Vegetable oil

1 Tbsp

Salt

0.5 Tsp

Grated Parmesan 4*

30 Grams

Fresh parsley

15 Grams

Allergens

*4 Milk

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2497 / 597
Fats (g)	14.9
of which saturated (g)	1.4
Carbohydrates (g)	50
of which sugars (g)	7.4
Fibers (g)	12
Proteins (g)	68.4
Salt (g)	3.5

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Roast potatoes

Preheat the oven to 200°C/180°C fan.
Chop the potatoes (skins on) into small bite-sized pieces.
Add them to a baking tray with a drizzle of oil and a generous pinch of salt.
Roast for 35 min or until golden and crisp.

Tip! A generous drizzle of vegetable oil helps the potatoes to crisp up nicely.

2 Prep

Meanwhile, peel and finely chop the garlic.
Chop the zucchini into half moons.
Chop the chicken into bite-sized pieces.

3 Fry

Heat a large non-stick pan over a medium-high heat with a drizzle of oil.
Once hot, add the chicken with a pinch of salt.
Fry for 5 min.
Add the zucchini and garlic.
Fry for 2 min further.

Tip! If cooking for kids, reserve some of the fresh zucchini, and if necessary, some plain cooked chicken.

4 Simmer sauce

Add the tomato paste, tomato passata, measured water, kalamata olives, capers and oregano to the pan.
Simmer for 5-7 min or until the chicken is cooked through.

5 Add and bake

Once the potatoes are golden and crispy, sprinkle the grated Parmesan over the potatoes.
Toss, and bake for 5 min further or until the cheese has melted.
Meanwhile, pick the parsley leaves.
Chop them finely.
Reserve a few parsley leaves for garnish.
Add the chopped parsley to the roasted Parmesan potatoes and toss.

Tip! If cooking for kids, reserve some of the roasted potatoes without the parsley.

6 Serve

Serve the Chicken Puttanesca with Roasted Parmesan Parsley Potatoes.
Garnish with the reserved parsley leaves.

Tip! If cooking for kids, serve the chicken pieces, Parmesan potatoes and the reserved fresh zucchini separately. Serve some of the tomato sauce on the side.