The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Rapido chicken puttanesca pasta
With ready-diced chicken, faff-free garlic paste and a generous glug of passata – plus a sprinkle of tangy capers, oregano and chilli flakes – you can put this low-prep penne puttanesca on the table in 20 (quick kitchen disco pauses permitting).
SWK: High protein
Plants 3
quick cook
Serving size
Ingredients
- 1 onion
- 1 handful of fresh flat-leaf parsley
- 110g baby tomatoes
- 4 tsp garlic paste (Garlic, Sea Salt, Citric Acid)
- 200g pasta (Wheat) (Durum Wheat Semolina (Wheat Gluten))
- 20g capers in brine (Capers (93.5%), Salt (4.5%), Water (1%), Grape Vinegar (1%))
- 1 chicken stock cube (use half) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- ½ tsp chilli flakes
- 300g diced chicken breast
- 2 tbsp tomato purée
- 200g passata (tomatoes, salt, citric acid)
- 1 tbsp dried oregano (Dried Rubbed Oregano 100%.)
Nutritional Information
Calories: 604
Protein: 52g
Carbs: 89g
Fat: 4.7g
Ingredients
- 400g pasta (Wheat) (Durum Wheat Semolina (Wheat Gluten))
- 2 onion
- 1 handful of fresh flat-leaf parsley
- 200g baby tomatoes
- 1 tbsp dried oregano (Dried Rubbed Oregano 100%.)
- 8 x garlic paste (Garlic, Sea Salt, Citric Acid)
- 1 tsp chilli flakes
- 600g diced chicken breast
- 2 tbsp tomato purée
- 400g passata (tomatoes, salt, citric acid)
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 30g capers in brine (Capers (93.5%), Salt (4.5%), Water (1%), Grape Vinegar (1%))
Nutritional Information
Calories: 592
Protein: 51g
Carbs: 87g
Fat: 4.6g
Rapido chicken puttanesca pasta
With ready-diced chicken, faff-free garlic paste and a generous glug of passata – plus a sprinkle of tangy capers, oregano and chilli flakes – you can put this low-prep penne puttanesca on the table in 20 (quick kitchen disco pauses permitting).
Cook time:
20 mins
Cuisine:
British
Food group:
Poultry
Allergens: Wheat
Cooking Instructions
Before you start
- 1 saucepan
- 1 large non stick frying pan
Set the pasta simmering
- Cook the pasta in boiling water for 8-9 mins, then drain.
Build your sauce
- Meanwhile, peel and finely dice the onions. Finely chop the parsley.
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the onions, tomatoes and oregano for 5 mins.
- Add the garlic paste, chilli flakes (to taste) and chicken and cook for 2 mins.
Bring everything together
- Stir in the tomato purée and passata. Crumble in the stock, pour in 200ml water (300ml for 4 portions) and add the capers.
- Stir well and simmer for 5-7 mins, until the sauce is slightly thickened and the chicken is cooked through, then stir in the pasta and half the parsley.
Scatter & serve
- Sprinkle the remaining parsley over the pasta and dish up.