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Chicken Puttanesca

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  • Author: "Cooking Light: The Complete Quick Cook" by Bruce Weinstein & Mark Scarbrough
  • Total Time: 30 minutes
  • Yield: 4 1x


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.


  • 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)


  1. Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.
  2. Heat oil in a large nonstick skillet over medium-high heat. Cut chicken into 1-inch pieces.
  3. Add chicken to pan. Cook chicken 5 minutes or until lightly browned, stirring occasionally.
  4. Stir in pasta sauce, olives, capers, and pepper; bring to a simmer.
  5. Cook minutes or until chicken is done, stirring frequently.
  6. Arrange 1 cup pasta on each of plates; top with 1 1/2 cups chicken mixture.
  7. Sprinkle each serving with 1 tablespoon cheese. Garnish with basil, if desired.


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
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