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.
Serves:
Ingredients
- 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
- 2tspgarlic,minced
- 2tspanchovy paste,optional
- ¼cupcapers
- ½cupkalamata olives
- ¼cupfresh basil,chopped
- 2cupsmarinara sauce
Instructions
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Bring a pot of salted water to a boil. While the water is coming to a boil, cook the chicken.
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Heat 1 tablespoon of the oil in a large pan over medium high heat.
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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.
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Place the chicken on a plate and cover with foil to keep warm.
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Place the pasta in the pot of water and cook according to package directions.
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Add the remaining oil to the pan. Place the onion in the pan and cook for 3 to 4 minutes or until softened.
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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.
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Drain the pasta and return to the cooking pot.
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Pour the sauce over the pasta and toss to coat. Stir in the fresh basil.
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Cut the chicken into slices and arrange on top of the pasta, then serve.
Nutrition
- 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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