Chicken Puttanesca and Pasta Recipe Video
Ingredients
| Olive oil | 2 Tablespoon | |
| Boneless, skinless, sliced chicken breast cutlets | 16 Ounce, sliced thinly (4 Large) | |
| Salt | To Taste | |
| Black pepper | To Taste | |
| Garlic | 6 Clove (30 gm) | |
| Minced diced tomatoes | 28 Ounce (1 Can) | |
| Kalamata olives | 1⁄2 Cup (8 tbs) | |
| Pitted chopped capers | 2 Tablespoon, rinsed and drained | |
| Crushed red pepper flakes | 1⁄2 Teaspoon | |
| Fresh lemon juice | 1 Tablespoon | |
| Chopped fresh basil | 1⁄4 Cup (4 tbs) | |
| Pasta | 1 Pound, cooked (Your Favorite) |
Nutrition Facts
Serving size
Calories 1465 Calories from Fat 345
% Daily Value*
Total Fat 38 g58.7%
Saturated Fat 4 g20.2%
Trans Fat 0.1 g
Cholesterol 136.9 mg45.6%
Sodium 830.4 mg34.6%
Total Carbohydrates 190 g63.2%
Dietary Fiber 13.7 g54.7%
Sugars 19.3 g
Protein 85 g170.5%
Vitamin A 71.3% Vitamin C 104.6%
Calcium 10% Iron 40.5%
*Based on a 2000 Calorie diet
Directions
Add remaining TBSP of oil to the same skillet over medium heat. Add garlic and cook 10 seconds, stirring. Add tomatoes, olives, capers, and pepper flakes and bring to a simmer. Cook 5 minutes, until slightly thickened, stirring to break up tomatoes.
Stir in lemon juice and basil. Toss pasta with tomato sauce; serve with cutlets and top with parmesan, if using.
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Editors Review
Pasta served with flavorful cooked chicken is an ideal wholesome meal. Check out chef Mike cooking Chicken Puttanesca with vegetables and seasonings and then serving it with pasta. Ideal for a get-together lunch.Chef
