Tortellini with Chicken in Spicy Blush Puttanesca Sauce

This is another great work week recipe to serve on busy days when you can really use a 30 minute meal idea. For flavour, I'd stack this recipe up against any dish you'd spend hours slaving over. Very satisfying!

Serves 4

Boil for 12-14 minutes in a large pot of salted water:

1 large package of fresh cheese stuffed tortellini

Season with salt and pepper
4 boneless skinless chicken breasts

Grill the chicken breasts until fully cooked and cut in cubes.

For the sauce:
3 tbsp extra virgin olive oil
6 medium tomatoes, diced
3 cloves garlic minced
1 teaspoon brown sugar
1 medium red onion diced
½ cup chopped fresh basil
2/3 cup pitted kalamata olives
1 roasted red pepper diced
½ tsp chilli flakes or 2 tbsp hot sauce (optional)
3 tbsp chopped capers (optional)
Salt and pepper to season
1 teaspoon anchovy paste (optional)
½ cup whipping cream
Freshly grated Parmesan cheese

Meanwhile, in a large sauté pan, heat the olive oil over medium heat. Add the garlic and onions and sauté for about a minute. Add the olives, tomatoes, brown sugar, chilli flakes, anchovy paste and capers and cook until the tomatoes just start to break down. Add the red pepper and basil and cook for an additional minute. Season the sauce with salt and pepper to taste. If the sauce is too thick you can add a little of the pasta water to thin it down. Add the whipping cream and simmer for an additional minute.

Toss the sauce with the pasta and chicken and serve with freshly grated or shaved parmesan cheese.