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Pasta Puttanesca with Chicken
This pasta puttanesca is full of bold flavors and is ready in less than 30 minutes, the perfect dinner for a busy weeknight!
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Servings:
4
Ingredients
12
ounces
dry spaghetti
1
pound
boneless skinless chicken breasts
thin cut preferred
2
tablespoons
olive oil
divided use
2
teaspoons
Italian seasoning
or equal parts garlic powder, dried basil and dried oregano
salt and pepper to taste
1/2
cup
finely diced onion
2
teaspoons
minced garlic
2
teaspoons
anchovy paste
optional
1/4
cup
capers
1/2
cup
kalamata olives
1/4
cup
chopped fresh basil
2
cups
marinara sauce
Instructions
Bring a pot of salted water to a boil.
While the water is coming to a boil, cook the chicken.
Heat 1 tablespoon of the oil in a large pan over medium high heat.
Season the chicken on both sides with Italian seasoning and salt and pepper to taste.
Place the chicken in the pan and cook for 4-5 minutes per side or until done.
Place the chicken on a plate and cover with foil to keep warm.
Place the pasta in the pot of water and cook according to package directions.
Add the remaining oil to the pan.
Place the onion in the pan and cook for 3-4 minutes or until softened.
Add the garlic and anchovy paste and cook for 30 seconds.
Add the capers, olives and marinara sauce, bring to a simmer and cook for 5 minutes.
Drain the pasta and return to the cooking pot.
Pour the sauce over the pasta and toos to coat. Stir in the fresh basil.
Cut the chicken into slices and arrange on top of the pasta, then serve.
Nutrition
Calories:
260
kcal
|
Carbohydrates:
9
g
|
Protein:
27
g
|
Fat:
13
g
|
Saturated Fat:
2
g
|
Cholesterol:
75
mg
|
Sodium:
1450
mg
|
Potassium:
864
mg
|
Fiber:
3
g
|
Sugar:
5
g
|
Vitamin A:
665
IU
|
Vitamin C:
11.2
mg
|
Calcium:
62
mg
|
Iron:
2.4
mg
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