Chicken Puttanesca Casserole With Rigatoni
By chef Franco Luise
Juicy chicken breasts baked in a sauce of tomatoes, olives, capers, and garlic, served with penne pasta. Great as a quick lunch with the distinctive flavor of the Mediterranean.
- 28 min
- total
- Medium
- level
4 min prep · 24 min cook
What you will need
-
Chicken Breast 1 pcs -
Rigatoni 125 g -
Cherry Tomatoes 125 g -
Olives 20 g
-
Capers 10 g -
Garlic 1 clove -
Oregano 0.5 tsp -
Chili Flakes 0.5 tsp
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Steps to cook
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Preheat the oven and prepare the ingredients. Prepare all the ingredients and preheat the oven to 180 C - we will be cooking them in a moment 🍝✨
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Cook the pasta. In boiling salted water, cook the pasta over medium heat for about 2 minutes less than the time stated on the package
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Cut the chicken. Cut the chicken breasts into small cubes
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Cut the cherry tomatoes. Cut the cherry tomatoes in half
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Slice the garlic. Peel the garlic and slice it thinly
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Saute the garlic. Heat the olive oil with the garlic in a pan and saute over medium heat for about 1 minute, until fragrant
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Add the chicken. Add the chicken and saute over medium to high heat for about 3-4 minutes until golden brown
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Add the tomatoes. Add the tomatoes and saute over medium heat for about 1 minute
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Add the seasoning and adjust the flavor. Add the chili flakes, oregano, olives, and capers, salt, and cook over medium heat for about 1 more minute
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Add the pasta to the chicken. Drain the pasta and add it to the chicken
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Bake the mixture in the oven. Mix everything together and transfer to a baking dish, drizzle with olive oil, and bake in the oven at 180 C for about 7-8 minutes
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Serve. Remove from the oven, season with pepper and olive oil, and serve 🍝🍽️✨
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