How To Make Pasta Puttanesca with Chicken
You don’t have to sacrifice a delicious meal on busy weeknights with this pasta puttanesca dish! It’s a filling and easy dish whipped up in just 30 minutes.
- 12ozdry spaghetti
- 1lbchicken breasts,boneless skinless, thin cut preferred
- 2tbspolive oil,divided use
- 2tspItalian seasoning,or equal parts garlic powder, dried basil and dried oregano
- salt and pepper,to taste
- ½cuponion,finely diced
- 2tspanchovy paste,optional
- ½cupkalamata olives
- ¼cupfresh basil,chopped
- 2cupsmarinara sauce
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 to 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 to 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 toss to coat. Stir in the fresh basil.
Cut the chicken into slices and arrange on top of the pasta, then serve.
- Calories: 675.16kcal
- Fat: 22.65g
- Saturated Fat: 4.75g
- Trans Fat: 0.13g
- Monounsaturated Fat: 11.32g
- Polyunsaturated Fat: 4.34g
- Carbohydrates: 78.35g
- Fiber: 6.78g
- Sugar: 10.45g
- Protein: 38.04g
- Cholesterol: 76.91mg
- Sodium: 1030.13mg
- Calcium: 113.30mg
- Potassium: 934.72mg
- Iron: 4.65mg
- Vitamin A: 80.20µg
- Vitamin C: 5.60mg
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