Chicken and Pasta Puttanesca Recipe


Preparation Time10 MinCooking Time15 Min
Ready In25 MinDifficulty LevelEasy
Health IndexAverageServings8
MethodMain Ingredient,


 Olive oil/Vegetable oil1 Tablespoon
 Garlic3 Clove (15 gm), minced
 Light pasta sauce27 1⁄2 Ounce (1 jar)
 Ripe olives1⁄2 Cup (8 tbs), pitted
 Dry white wine1⁄4 Cup (4 tbs)
 Sodium chicken broth1⁄4 Cup (4 tbs)
 Capers1 Tablespoon
 Crushed red pepper1⁄2 Teaspoon, dried
 Cooked chicken2 Cup (32 tbs) (chopped)
 Thin spaghetti8 Ounce (uncooked)

Nutrition Facts

Serving size

Calories 263 Calories from Fat 79

% Daily Value*

Total Fat 9 g13.5%

Saturated Fat 1.7 g8.3%

Trans Fat 0 g

Cholesterol 27.6 mg

Sodium 372.7 mg15.5%

Total Carbohydrates 30 g10%

Dietary Fiber 2.9 g11.5%

Sugars 5.4 g

Protein 14 g27.2%

Vitamin A 12.8% Vitamin C 12.1%

Calcium 5.5% Iron 8.7%

*Based on a 2000 Calorie diet


In medium saucepan over medium heat, heat oil; add garlic. Cook 1 minute, stirring constantly.

Stir in pasta sauce, olives, wine, capers and red pepper. Heat to boiling; reduce heat. Simmer 10 minutes, uncovered; stir in chicken.

Meanwhile, cook pasta according to package directions; drain. Toss hot pasta and sauce; sprinkle with cheese, if desired.