Spaghetti with Chicken, Capers and Olives

Serves: 4

Preparation / cooking time: 25 minutes

Ingredients:

500g Steggles chicken mince

2 tablespoons olive oil

1 clove garlic, crushed

1 tablespoon tomato paste

2 x 400g can chopped tomatoes

½ cup red wine

¼ cup chopped Kalamata olives

2 tablespoons capers, chopped

¼ cup chopped parsley

375g spaghetti

Caper berries to serve

Method:

1. Heat oil in a large frying pan, add mince and garlic. Stir over medium heat until chicken is cooked and liquid has evaporated. Use a fork to break up any lumps as mince cooks.

2. Add tomato paste. Cook, stirring for 1 minute. Pour in tomatoes, wine, olives, and capers. Bring to boil, reduce heat and simmer for 15 minutes. Stir through parsley.

3. Meanwhile, cook pasta according to directions on packet. Stir through half sauce into pasta, place in serving bowls. Spoon over remaining sauce. Top with caper berries.

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