Super quick recipe, soft chunks of chicken breast in a creamy and spicy sauce of tomato puree and spicy spreadable salame paste   nduja calabrese.

Not only chicken with ‘Nduja, try it with fish: sea-bass-fillet-with-nduja


Serves 4, Preparation 10 min, Cooking 15 min

  • 500g chicken breast
  • 3 tablespoons of tomato puree
  • 1 generous spoonful of Calabrian ‘Nduja Salami paste
  • a handful of pitted black olives in brine
  • 2 cloves of garlic, peeled
  • 4 tablespoons of EVOO – Extra Virgin Olive Oil
  • Fine salt, to taste
  • a handful of dried oregano


Cut the chicken breasts into chunks with a sharp knife.

Heat 4 heaping tablespoons of extra virgin olive oil in a non-stick frying pan, brown the garlic cloves and then the chicken pieces, cooking them on all sides. Keep cooking on low heat.
Now add the tomato puree, a pinch of salt and stir, combine a spoonful or two of ‘Nduja according to your level of spiciness, stir, drizzling the chicken pieces with the sauce. Also add black olives and cook for a further 5 minutes. Sprinkle with dried oregano, add salt again if necessary, serve.


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