Chicken Puttanesca

Well my husband says it is date this is his most favorite dish I have ever made. Loved the flavor, the spices and the way the chicken worked well in this pasta dish and I agree. It was fabulous and not difficult, you can actually make this as a mid-week dinner without spending more than 30 minutes preparing!


8 ounces uncooked refrigerated fresh fettuccine
2 teaspoons olive oil
4 (6-ounce) skinless, boneless chicken breast halves
2 cups tomato-basil pasta sauce (I used Ragu Light)
1/4 cup pitted and coarsely chopped kalamata olives
2 teaspoons capers
1/4 teaspoon crushed red pepper
1/4 cup (1 ounce) shaved fresh Parmesan cheese
Chopped fresh basil or basil sprigs (optional)

1. Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.

2. Heat oil in a large nonstick skillet over medium-high heat. Cut chicken into 1-inch pieces. Add chicken to pan. Cook chicken 5 minutes or until lightly browned, stirring occasionally. Stir in pasta sauce, olives, capers, and pepper; bring to a simmer. Cook 5 minutes or until chicken is done, stirring frequently. Arrange 1 cup pasta on each of 4 plates; top with 1 1/2 cups chicken mixture. Sprinkle each serving with 1 tablespoon cheese. Garnish with basil, if desired.


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