Chicken Puttanesca Spaghetti

Instructions

1. 1

   Choose dry spaghetti with a package cooking time of 7–8 minutes. Finely chop the garlic and drained anchovies; halve the drained, pitted olives and drain the capers. Cut the raw boneless, skinless chicken breast into strips about 5 mm thick.

2. 2

   Add the olive oil to a deep 30 cm skillet and heat over medium heat for 30 seconds. Add the garlic, anchovies and red pepper flakes; stir for 1 minute, breaking up the anchovies.

3. 3

   Add the crushed tomatoes, all 550 ml water, olives, capers and raw chicken. Stir to separate the chicken strips. Cover, increase the heat to high and bring to a brisk simmer, about 4 minutes.

4. 4

   Break the spaghetti in half, add it to the same skillet and press it into the liquid. Leave uncovered and adjust to medium-high heat to maintain a steady, bubbling simmer. Cook for the package time plus about 1 minute, approximately 8–9 minutes total, stirring and separating the strands frequently.

5. 5

   During the final minute, toss frequently so the sauce thickens around the spaghetti. Check that the pasta is tender and a thick chicken strip reaches 165°F/74°C on a food thermometer. The finished sauce should coat the pasta without a pool of liquid. Divide everything among four bowls.