Chicken and Pasta Puttanesca Recipe
Ingredients
| Olive oil/Vegetable oil | 1 Tablespoon | |
| Garlic | 3 Clove (15 gm), minced | |
| Light pasta sauce | 27 1⁄2 Ounce (1 jar) | |
| Ripe olives | 1⁄2 Cup (8 tbs), pitted | |
| Dry white wine | 1⁄4 Cup (4 tbs) | |
| Sodium chicken broth | 1⁄4 Cup (4 tbs) | |
| Capers | 1 Tablespoon | |
| Crushed red pepper | 1⁄2 Teaspoon, dried | |
| Cooked chicken | 2 Cup (32 tbs) (chopped) | |
| Thin spaghetti | 8 Ounce (uncooked) |
Nutrition Facts
Serving size
Calories 262 Calories from Fat 79
% Daily Value*
Total Fat 9 g13.5%
Saturated Fat 1.7 g8.3%
Trans Fat 0 g
Cholesterol 27.6 mg9.2%
Sodium 420.5 mg17.5%
Total Carbohydrates 30 g10.2%
Dietary Fiber 2.9 g11.5%
Sugars 5.4 g
Protein 14 g27.1%
Vitamin A 12.8% Vitamin C 12.1%
Calcium 5.4% Iron 8.6%
*Based on a 2000 Calorie diet
Directions
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.
Chef
