Chicken puttanesca
Chicken puttanesca with Cammaroto Poultry chicken breasts, cherry tomatoes, and olives. Perfectly cooked with a flavorful sauce over mashed potatoes.
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Cooking tools:
- Saucepan
- Colander
- Potato masher
- Skillet
- Plate
- Measuring cup
- Measuring spoon
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Spatula
Ingredients
- 800g desiree potatoes, peeled, chopped
- 50g butter, chopped
- 1/4 cup milk
- 2 tablespoons extra virgin olive oil
- 3Cammaroto Poultry Chicken Breasts
- 1 red onion, finely chopped
- 6 anchovy fillets, chopped
- 3 garlic cloves, crushed
- 2 x 400g cans cherry tomatoes in juice
- 1/2 teaspoon caster sugar
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried chilli flakes
- 220g jar mixed marinated olives, drained
- 1 tablespoon drained capers
- 1/3 cup small fresh basil leaves
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