Chicken Puttanesca Recipe

Name: Chicken Puttanesca
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons olive oil; 4 (4 ounce) boneless skinless chicken breasts, cutlets thin-sliced horizontaly; salt and black pepper; ¼ cup olive oil; 1 onion, finely chopped; 3 -4 garlic cloves, minced; 4 anchovy fillets, chopped; ½ teaspoon red chili pepper flakes (to taste); 1 tablespoon capers; ½ cup kalamata olive, pitted and coarsely chopped; 1 (14 1/2 ounce) can diced tomatoes; ¼ cup chopped fresh basil (loosely packed); ½ teaspoon salt; ½ teaspoon fresh ground black pepper; 12-1 teaspoon sugar; 8 -12 ounces penne pasta, cooked and drained; freshly grated parmesan cheese, for garnish

Servings: persons

2 teaspoons olive oil
4 (4 ounce) boneless skinless chicken breasts, cutlets thin-sliced horizontaly
salt and black pepper
¼ cup olive oil
1 onion, finely chopped
3 -4 garlic cloves, minced
4 anchovy fillets, chopped
½ teaspoon red chili pepper flakes (to taste)
1 tablespoon capers
½ cup kalamata olive, pitted and coarsely chopped
1 (14 1/2 ounce) can diced tomatoes
¼ cup chopped fresh basil (loosely packed)
½ teaspoon salt
½ teaspoon fresh ground black pepper
12-1 teaspoon sugar
8 -12 ounces penne pasta, cooked and drained
freshly grated parmesan cheese, for garnish

1
For the Chicken: Heat 2 teaspoons of oil in a large nonstick skillet over medium-high heat until hot.
2
Season cutlets with salt and pepper; add to hot pan and cook 2 minutes, until browned.
3
Flip; cook just until no longer pink.
4
Transfer cutlets to a baking sheet; cover with foil and place in oven to keep warm.
5
For the Puttanesca Sauce: Heat olive oil in a large saucepan over medium heat, then saute the onion and garlic for 5 minutes or until translucent.
6
Add anchovies and cook for another minute, breaking up the filets with a wooden spoon.
7
Add the chili flakes, capers, olives, tomatoes with juices, fresh basil, salt, pepper and sugar; bring to a boil.
8
Reduce heat and simmer for 15-20 minutes.
9
Divide pasta into four bowls and top each with puttanesca sauce, chicken cutlets and grated Parmesan.

2353

kcal

Calories

Fat

477

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 teaspoons olive oil, 4 (4 ounce) boneless skinless chicken breasts, cutlets thin-sliced horizontaly, salt and black pepper, ¼ cup olive oil, and more.

Yes, Chicken Puttanesca falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Puttanesca

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