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
Chicken Low Carb Puttanesca 2.CR2
Chicken Low Carb Puttanesca 3.CR2
Chicken Low Carb Puttanesca 4.CR2