Start by heating a large pan of boiling salted water and cook the diabetic pasta while you prepare the sauce. Heat the oil in a large frying pan, and soften the onion and garlic together for 5 minutes. Add in the sprigs sliced chicken pieces and brown them all over for a few minutes. Next, add the oregano, chilli flakes, sliced black olives, cherry tomatoes and polpa to the pan. Season well with salt and pepper, mix well and simmer for about 10-15 minutes to cook the cook and reduce the sauce. Just before serving the pasta, chop up the fresh basil and add it to the sauce along with the chopped parsley. Throw in the cooked diabetic pasta and mix well till the spaghetti is completely covered in the sauce. Serve the chicken spaghetti puttanesca sprinkled with Parmesan.

Suggested accompanying wine: DELICATA Medina Sangiovese & Medina SCG

Serves 4

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