Chicken Puttanesca

2 x 400g cans chopped tomatoes
65g Kalamata olives, roughly chopped
3 garlic cloves, finely chopped
2 tablespoons drained capers
½ onion, chopped
50ml olive oil
sea salt and freshly ground black pepper
450g boneless, skinless chicken breasts, cut into 2.5cm strips
85g baby spinach


  1. Preheat oven to 180C.
  2. Mix tomatoes, olives, garlic, capers, onion and oil in a roasting tin and season. Roast for 35 minutes.
  3. Stir in chicken and roast for 10 minutes, or until chicken is just cooked through.
  4. Stir in spinach and cook for 2–3 minutes until wilted. Check seasoning.

Recipe & image from One Pan Roasts by Molly Shuster (Murdoch Books) – RRP $35.00

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