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!
Servings: 4
Ingredients
- 12 ounces uncooked spaghetti
- 1 pound boneless skinless chicken breasts
- 2 tablespoons olive oil, divided
- 2 teaspoons Italian seasoning
- salt and pepper to taste
- ½ cup minced onion
- 2 teaspoons minced garlic
- 2 teaspoons anchovy paste, optional
- ¼ cup capers
- ½ cup kalamata olives
- ¼ cup chopped fresh basil
- 2 cups marinara sauce
Instructions
- Cook the 12 ounces uncooked spaghetti according to the package directions until al dente. Drain the pasta and set it aside in the pot.
- While the pasta cooks, prepare the 1 pound boneless skinless chicken breasts. Heat half of the 2 tablespoons olive oil, in a pan over medium-high heat.
- Season the chicken on both sides with 2 teaspoons Italian seasoning and salt and pepper to taste. Place the chicken in the pan and cook for 4-5 minutes per side or until cooked through.
- Set the cooked chicken aside on a plate. Add the remaining oil to the pan and cook the ½ cup minced onion for 3-4 minutes or until softened. Add the 2 teaspoons minced garlic and 2 teaspoons anchovy paste, and cook for 30 seconds.
- Reduce the heat to medium-low and add the ¼ cup capers, ½ cup kalamata olives, ¼ cup chopped fresh basil, and 2 cups marinara sauce, bring to a simmer and cook for 5 minutes.
- Pour the sauce over the cooked pasta and stir to coat. Serve plates of pasta with the cooked chicken on top.
Nutrition
Calories: 599kcal | Carbohydrates: 78g | Protein: 39g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 75mg | Sodium: 1396mg | Potassium: 1137mg | Fiber: 7g | Sugar: 9g | Vitamin A: 745IU | Vitamin C: 16mg | Calcium: 100mg | Iron: 4mg
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