Chicken Puttanesca

This recipe is SO easy and most things you will have in your pantry!

Ingredients:

- 15 or so kalamata olives

- 3 Tbsp capers (in brine)

- 1½ Tsbp caper juice/brine

- 5 garlic cloves

- 3 chicken breasts

- ¼ tsp sea salt

- ¼ tsp black pepper

- 1 can of whole tomatoes (796 ml)

- ½ can of water

- 3-4 anchovy fillets

- ¾ lb of any pasta

Directions:

Mince your garlic and place in a large bowl.

Roughly chop your olives and place in a small bowl with your capers.

Cut the chicken breasts lengthways so that it is thinner and will cook faster. Then place it in the bowl with the garlic. In the same bowl add the caper juice and black pepper, and allow to marinade for a few minutes.

In a shallow pan cover the bottom with olive oil and pan-fry the chicken until brown and almost cooked. (Careful to not burn the garlic)

Once the chicken is cooked place on a plate and set aside.

In the same pan add the remainder of the garlic that may have been left behind in your marinade along with the anchovies. Keep your heat on medium low as the garlic may burn quickly. Move your anchovies in the pan until it has melted. Then add your can of tomatoes. Crushing the tomatoes either by hand or with the back of a wooden spoon. Then fill your can half way up with water and add to your pan. Turn your heat back on high and add your olives and capers. Once it comes up to a rolling boil you can add back your chicken, along with the juices that have collected at the bottom of your plate.

Turn your heat to medium and let it simmer for about 15-20 minutes. Serve over the pasta of your choice and enjoy!