Servings: 2 · Prep Time: 5 mins · Cooking Time: 25 mins
Total Time: 30 mins
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!
- chicken breasts (2 medium)
- anchovy (2 fillets)
- courgette spaghetti (2 cups)
- olive oil (2 tbsp)
- dried chilli flakes (1 tsp)
- balsamic vinegar (1 tbsp)
- garlic (1 clove minced)
- tomato pur�e (1 tbsp)
- capers (1 tbsp roughly chopped)
- red onion (1/2 medium finely diced)
- chicken stock (1/2 cup)
- tomatoes (1/2 cup chopped)
- black olives (1/4 cup sliced)
Heat a tablespoon of olive oil in a large frying pan 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 pur�e, 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.
Chicken Low Carb Puttanesca 1.CR2
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