Chicken Puttanesca with Farfalle

[ Serves 4 ]


  • 300 gms Farfalle(bow tie)
  • 50 gms sliced Mushrooms
  • 50 gms diced green Bell Pepper
  • 50 gms diced red Bell Pepper
  • 200 gms Tomatoes(blanched, deseeded and diced)
  • 200 gms cubed Chicken Salami
  • 100 gms chopped Onion
  • 30 gms chopped Garlic
  • 200 ml Amul Cream
  • 200 ml Tomato puree(pre-bought)
  • 50 gms grated parmesan cheese
  • 1 tsp dried Rosemary
  • 1/2 tsp Red chilies sliced
  • 1 tbsp chopped Leeks
  • 1 tbsp chopped Chives
  • Seasoning as required


  1. Put the pot of water to boil, add 1 tbsp. olive oil and a pinch of salt.
  2. Cook the farfalle pasta for 20 minutes. Drain the water, give ice shock to the pasta and drizzle few drops of oil to prevent pasta from sticking and keep aside.
  3. In a hot pot with olive oil add chop garlic, onion, leeks, mushrooms, green, red peppers and dried rosemary. Keep sautéing for 2 minutes then add deseeded tomatoes and cook for another 5 minutes until the moisture evaporated.
  4. Add chicken salami and sauté for 2 minutes.
  5. Add the tomato puree and heavy cream together. Start to reduce the sauce for 5 minutes.
  6. Add the farfalle pasta into the pot and toss gently. Finally add chopped chive, grated parmesan cheese then remove from fire and serve as shown in the picture.
  7. Garnish with leeks, chive and parsley leafs.

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