Chicken Puttanesca with Parmesan Polenta
Jump onboard the fast train to cosy town with this warming dish that takes you directly to rustic autumn flavour. We've repurposed the classic puttanesca pasta sauce (and ditched the pasta) to go...
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Whisk
- Stove
- Wooden spoon
- Measuring cup
- Measuring spoon
- Plate
- Serving bowl
Ingredients
- 330g chicken breast fillet
- 1 bunch thyme
- 400g can chopped tomatoes with garlic
- 100g instant polenta
- 25g grated parmesan
- 60g baby spinach leaves
- 50g pitted Kalamata olives
- 2 tsp plain flour
- 20g butter
- 1 tsp brown sugar
- 125ml (½ cup) milk
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