Nutrition Facts
Chicken Puttanesca Pasta
Amount per Serving
Calories
508
% Daily Value*
Fat
14
g
22
%
Saturated Fat
2
g
13
%
Trans Fat
1
g
Cholesterol
109
mg
36
%
Sodium
645
mg
28
%
Potassium
1007
mg
29
%
Carbohydrates
48
g
16
%
Fiber
7
g
29
%
Sugar
7
g
8
%
Protein
45
g
90
%
Vitamin A
1704
IU
34
%
Vitamin C
68
mg
82
%
Calcium
77
mg
8
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Chicken Puttanesca Pasta
Servings: 4
Ingredients
- 8 ounces uncooked pasta long noodles preferred – spaghetti, fettuccini, or linguine
- 2 tablespoons olive oil
- 1 1/2 pounds boneless skinless chicken breast or chicken cut of choice
- 1/4 teaspoon each kosher salt & black pepper
- 1 cup red onion diced
- 2 tablespoons garlic minced
- 1 cup red bell pepper diced
- 1 teaspoon Italian herbs
- 1 – 14.5 ounce can - crushed tomatoes petite diced will work
- 2 pinches red chili flakes or more to taste
- 1 tablespoon capers or more to taste
- 3 tablespoons kalamata olives sliced
- 1/4 cup fresh Italian parsley or to taste, roughly chopped
Instructions
- Cook pasta according to package directions; drain and set aside. This can be done in advance or when the chicken and sauce is ready.
- Season chicken with salt and black pepper. Heat a large heavy-bottomed pot on medium-high heat; add oil or ghee and seasoned chicken. Cook until one side of the chicken starts to brown, about 2 minutes.
- Flip chicken and add onions. Stir and continue cooking until onions start to soften, about 1 minute.
- Add garlic, red bell pepper and Italian herbs. Stir. Continue cooking until peppers start to become tender, about 2 minutes. Deglaze pan as needed with a few tablespoons of water.
- Add crushed tomatoes and stir well. Reduce heat to low, cover, and simmer for 20 minutes or until chicken easily separates.
- Stir in capers and olives and remove from heat.
- Top pasta with sauce and chicken and garnish with parsley.
