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Ingredients
Method
- 180g pancetta, cubed
- 8 chicken thigh fillets, bone removed
- 500g passata with basil
- 30g capers
- 25g fresh basil
- Handful of pitted black olives, chopped
- Grated parmesan, to serve
- Add the pancetta to a hot pan and dry-fry until golden. Add the chicken thigh fillets and fry for 3 mins, then stir in the passata and capers. Season and cook for 20-30 mins, or until the chicken is cooked through.
- Tear the basil leaves and add to the sauce with the chopped olives, then cook for 3 mins more before serving with a mound of parmesan. Delicious!
30 mins
4 serving
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