Description
One of the best uses for bottled pasta sauce, this Chicken Puttanesca is a great way to use pantry staples such as capers and olives.
Ingredients
Scale
- 8 ounces uncooked refrigerated fettuccine
- 2 teaspoons olive oil
- 4 (6-ounce) frozen skinless, boneless chicken breast halves
- 2 cups tomato-basil pasta sauce
- 1/4 cup coarsely chopped pitted kalamata olives
- 2 teaspoons capers
- 1/4 teaspoon crushed red pepper
- 1/4 cup (1 ounce) shaved Parmigiano-Reggiano cheese
- Chopped fresh basil or basil sprigs (optional)
Instructions
- Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.
- Heat oil in a large nonstick skillet over medium-high heat. Cut chicken into 1-inch pieces.
- Add chicken to pan. Cook chicken 5 minutes or until lightly browned, stirring occasionally.
- Stir in pasta sauce, olives, capers, and pepper; bring to a simmer.
- Cook minutes or until chicken is done, stirring frequently.
- Arrange 1 cup pasta on each of plates; top with 1 1/2 cups chicken mixture.
- Sprinkle each serving with 1 tablespoon cheese. Garnish with basil, if desired.
Notes
CALORIES 457; FAT 9.4g (sat 2g, mono 4.4g, poly 1.1g); PROTEIN 48.1g; CARB 38g;
FIBER 2.8g; CHOL 103mg; IRON 2.3mg; SODIUM 538mg; CALC 88mg
- Prep Time: 10 mins
- Cook Time: 20 mins