Chicken Inasal with pasta Puttanesca? Why not?!

7 months ago

Don’t you love it when two classic dishes from different countries work well when you put them together? That’s what we though when we decided to mix the Ilonggo-favorite Chicken Inasal with the hearty Italian staple, pasta Puttanesca. The result is a match made in heaven. Try it for yourself!



Makes 3-4 servings


2 Chicken breasts

Salt and freshly ground black pepper, to season

1 cup Inasal marinade

Atsuete oil, for brushing (3 Tbsps cooking oil + ¼ tsp annatto seeds)



2 Tbsps Olive oil

1 small red onion, chopped

3 Cloves garlic, minced

7 pcs Anchovies

Pinch of chili flakes

1 can Crushed tomatoes

1 cup Chicken broth

1 tsp Italian seasoning

Freshly ground black pepper, to season

¼ cup Sliced black olives

¼ cup Sliced sun-dried tomatoes

2 tsps capers

300 grams Spaghetti, cooked al dente

  1. Season chicken breast with salt and pepper. In a big bowl marinate chicken breasts in inasal marinade for at least 15 minutes.
  2. In a grill pan over medium heat cook chicken breasts, about 5-6 minutes. Occasionally brush with atsuete When done remove from heat and set aside.
  3. Sauté onions and garlic in a big pan until fragrant. Add anchovies and let it melt with the aromatics.
  4. Pour crushed tomatoes and chicken broth plus Italian seasoning. Season with salt and pepper. Let sauce simmer until almost all of the liquid evaporates.
  5. Add olives, sun-dried tomatoes, and capers and mix with tomato sauce. Let it cook for two more minutes.
  6. Add spaghetti and toss well with the sauce. Remove from heat when done.
  7. Plate pasta Puttanesca  then top with slices of chicken inasal. Serve immediately.


Pick your next plate of perfect pasta:
Lasagna Al Forno

Classic Mac and Cheese

Chili Aglio Olio Angel Hair Spaghetti with Bacon and Cheese

Asparagus Capellini

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