Chicken Puttanesca

Name: Chicken Puttanesca
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 2 teaspoons olive oil; 4 (4 ounce) boneless skinless chicken breasts, cutlets thin-sliced horizontaly; salt and black pepper; 1/4 cup olive oil; 1 onion, finely chopped; 3 -4 garlic cloves, minced; 4 anchovy fillets, chopped; 1/2 teaspoon red chili pepper flakes (to taste); 1 tablespoon capers; 1/2 cup kalamata olive, pitted and coarsely chopped; 1 (14 1/2 ounce) can diced tomatoes; 1/4 cup chopped fresh basil (loosely packed); 1/2 teaspoon salt; 1/2 teaspoon fresh ground black pepper; 1/2-1 teaspoon sugar; 8 -12 ounces penne pasta, cooked and drained; freshly grated parmesan cheese, for garnish

Submitted by gailanng

"Sometimes making your own tomato sauce takes only minutes longer than warming a prepared sauce, yet the result is so much more delicious. This spicy Italian classic meal of chicken, olive-caper tomato sauce and pasta will satisfy the whole family."

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Ready In:: 55mins
Ingredients:: 17
Serves:: 4

ingredients

For the Chicken
2 teaspoons olive oil
4 (4 ounce) boneless skinless chicken breasts, cutlets thin-sliced horizontaly
salt and black pepper
For the Puttanesca Sauce
¹⁄₄ cup olive oil
1 onion, finely chopped
3 -4 garlic cloves, minced
4 anchovy fillets, chopped
¹⁄₂ teaspoon red chili pepper flakes (to taste)
1 tablespoon capers
¹⁄₂ cup kalamata olive, pitted and coarsely chopped
1 (14 1/2 ounce) can diced tomatoes
¹⁄₄ cup chopped fresh basil (loosely packed)
¹⁄₂ teaspoon salt
¹⁄₂ teaspoon fresh ground black pepper
¹⁄₂ - 1 teaspoon sugar
8 -12 ounces penne pasta, cooked and drained
freshly grated parmesan cheese, for garnish

directions

For the Chicken: Heat 2 teaspoons of oil in a large nonstick skillet over medium-high heat until hot. Season cutlets with salt and pepper; add to hot pan and cook 2 minutes, until browned. Flip; cook just until no longer pink. Transfer cutlets to a baking sheet; cover with foil and place in oven to keep warm.
For the Puttanesca Sauce: Heat olive oil in a large saucepan over medium heat, then saute the onion and garlic for 5 minutes or until translucent.
Add anchovies and cook for another minute, breaking up the filets with a wooden spoon.
Add the chili flakes, capers, olives, tomatoes with juices, fresh basil, salt, pepper and sugar; bring to a boil.
Reduce heat and simmer for 15-20 minutes. Divide pasta into four bowls and top each with puttanesca sauce, chicken cutlets and grated Parmesan.

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RECIPE SUBMITTED BY

gailanng

United States

I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!

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