Chicken Puttanesca with Olives and Capers and Cheesy Polenta

Grate zucchini. Pick parsley leaves, discarding stems, and chop. Cut olives in half. Boil a kettle for the polenta.

Pat dry chicken, season with salt and pepper and drizzle with oil. Rub the paprika spice mix into each chicken breast. Heat a large fry pan over a medium high heat. Add chicken breast to the pan and cook on each side for 2 minutes to form a golden crust.

Add diced tomatoes, zucchini, olives and stock concentrate to the pan with the chicken. Simmer on a medium heat for 5-6 minutes.

While the sauce is cooking, prepare polenta. In a pot, combine polenta with 1 cup milk and then add 2 cup of boiling water, bring to the boil. Reduce heat to low, stirring regularly for 5 minutes. Polenta will start to thicken, pulling away from the side of the pot slightly as you stir. Season with salt and pepper and add butter and parmesan (to taste).

Remove the chicken from the sauce and slice. To the sauce stir in spinach, capers and half the parsley. When the spinach has wilted remove the pan from the heat.

Divide the polenta between serving plates. Add sliced chicken and top with puttanesca sauce. Garnish with the remaining parsley. Enjoy!

Grate zucchini. Pick parsley leaves, discarding stems, and chop. Cut olives in half. Boil a kettle for the polenta.

Pat dry chicken, season with salt and pepper and drizzle with oil. Rub the paprika spice mix into each chicken breast. Heat a large fry pan over a medium high heat. Add chicken breast to the pan and cook on each side for 2 minutes to form a golden crust.

Add diced tomatoes, zucchini, olives and stock concentrate to the pan with the chicken. Simmer on a medium heat for 5-6 minutes.

While the sauce is cooking, prepare polenta. In a pot, combine polenta with 1 cup milk and then add 2 cup of boiling water, bring to the boil. Reduce heat to low, stirring regularly for 5 minutes. Polenta will start to thicken, pulling away from the side of the pot slightly as you stir. Season with salt and pepper and add butter and parmesan (to taste).

Remove the chicken from the sauce and slice. To the sauce stir in spinach, capers and half the parsley. When the spinach has wilted remove the pan from the heat.

Divide the polenta between serving plates. Add sliced chicken and top with puttanesca sauce. Garnish with the remaining parsley. Enjoy!

Grate zucchini. Pick parsley leaves, discarding stems, and chop. Cut olives in half. Boil a kettle for the polenta.

Pat dry chicken, season with salt and pepper and drizzle with oil. Rub the paprika spice mix into each chicken breast. Heat a large fry pan over a medium high heat. Add chicken breast to the pan and cook on each side for 2 minutes to form a golden crust.

Add diced tomatoes, zucchini, olives and stock concentrate to the pan with the chicken. Simmer on a medium heat for 5-6 minutes.

While the sauce is cooking, prepare polenta. In a pot, combine polenta with 1/2 cup milk and then add 1 cup of boiling water, bring to the boil. Reduce heat to low, stirring regularly for 5 minutes. Polenta will start to thicken, pulling away from the side of the pot slightly as you stir. Season with salt and pepper and add butter and parmesan (to taste).

Remove the chicken from the sauce and slice. To the sauce stir in spinach, capers and half the parsley. When the spinach has wilted remove the pan from the heat.

Divide the polenta between serving plates. Add sliced chicken and top with puttanesca sauce. Garnish with the remaining parsley. Enjoy!

Grate zucchini. Pick parsley leaves, discarding stems, and chop. Cut olives in half. Boil a kettle for the polenta.

Pat dry chicken, season with salt and pepper and drizzle with oil. Rub the paprika spice mix into each chicken breast. Heat a large fry pan over a medium high heat. Add chicken breast to the pan and cook on each side for 2 minutes to form a golden crust.

Add diced tomatoes, zucchini, olives and stock concentrate to the pan with the chicken. Simmer on a medium heat for 5-6 minutes.

While the sauce is cooking, prepare polenta. In a pot, combine polenta with 1/2 cup milk and then add 1 cup of boiling water, bring to the boil. Reduce heat to low, stirring regularly for 5 minutes. Polenta will start to thicken, pulling away from the side of the pot slightly as you stir. Season with salt and pepper and add butter and parmesan (to taste).

Remove the chicken from the sauce and slice. To the sauce stir in spinach, capers and half the parsley. When the spinach has wilted remove the pan from the heat.

Divide the polenta between serving plates. Add sliced chicken and top with puttanesca sauce. Garnish with the remaining parsley. Enjoy!

Grate zucchini. Pick parsley leaves, discarding stems, and chop. Cut olives in half. Boil a kettle for the polenta.

Pat dry chicken, season with salt and pepper and drizzle with oil. Rub the paprika spice mix into each chicken breast. Heat a large fry pan over a medium high heat. Add chicken breast to the pan and cook on each side for 2 minutes to form a golden crust.

Add diced tomatoes, zucchini, olives and stock concentrate to the pan with the chicken. Simmer on a medium heat for 5-6 minutes.

While the sauce is cooking, prepare polenta. In a pot, combine polenta with 1/2 cup milk and then add 1 cup of boiling water, bring to the boil. Reduce heat to low, stirring regularly for 5 minutes. Polenta will start to thicken, pulling away from the side of the pot slightly as you stir. Season with salt and pepper and add butter and parmesan (to taste).

Remove the chicken from the sauce and slice. To the sauce stir in spinach, capers and half the parsley. When the spinach has wilted remove the pan from the heat.

Divide the polenta between serving plates. Add sliced chicken and top with puttanesca sauce. Garnish with the remaining parsley. Enjoy!

Grate zucchini. Pick parsley leaves, discarding stems, and chop. Cut olives in half. Boil a kettle for the polenta.

Pat dry chicken, season with salt and pepper and drizzle with oil. Rub the paprika spice mix into each chicken breast. Heat a large fry pan over a medium high heat. Add chicken breast to the pan and cook on each side for 2 minutes to form a golden crust.

Add diced tomatoes, zucchini, olives and stock concentrate to the pan with the chicken. Simmer on a medium heat for 5-6 minutes.

While the sauce is cooking, prepare polenta. In a pot, combine polenta with 1/2 cup milk and then add 1 cup of boiling water, bring to the boil. Reduce heat to low, stirring regularly for 5 minutes. Polenta will start to thicken, pulling away from the side of the pot slightly as you stir. Season with salt and pepper and add butter and parmesan (to taste).

Remove the chicken from the sauce and slice. To the sauce stir in spinach, capers and half the parsley. When the spinach has wilted remove the pan from the heat.

Divide the polenta between serving plates. Add sliced chicken and top with puttanesca sauce. Garnish with the remaining parsley. Enjoy!