The delicious, piquant sauce in this dish goes wonderfully with chicken that is sautéed first then allowed to simmer in the sauce to absorb all the flavors. The pungent tastes of the Mediterranean mingle well in this good dish.
Chicken Puttanesca is one of my favorite Italian pasta dishes! This recipe is a quick variation of the dish using bottled pasta sauce with the requisite capers, olives and red pepper making it a savory puttanesca with a little heat. Next time, I will be trying this tangy sauce with shrimp or a whitefish.
This is a perfect dinner for these cool fall evenings. You can make dinner in a flash with this great homey recipe that is a wonderful company dish also! It is truly delicious and I hope you try it!
Chicken Puttanesca with Fettuccine
8 ounces fettuccine
2 teaspoons olive oil
4 chicken breasts, skinless, boneless
2 cups tomato-basil pasta sauce
2 teaspoons minced garlic
1/3 cup kalamata olives, sliced
2 teaspoons capers
¼ teaspoon crushed red pepper
¼ teaspoon black pepper
1/3 cup Parmesan cheese, grated
Cook pasta according to package directions, omitting fat and salt
Drain and keep warm.
Heat oil in a large nonstick skillet over medium-high heat.
Cut chicken in 1” pieces. Add to skillet.
Cook chicken until lightly browned, stirring occasionally.
Stir in pasta sauce, garlic, olives, caper and peppers; bring to a simmer.
Cook 5 minutes or until chicken is done, stirring frequently.
Arrange pasta on dinner plates.
Top with chicken mixture.
Sprinkle with cheese.
It is delicious!!! ENJOY!!!
Check out my friend, Linda’s blog, at My Kind of Cooking for her great recipes and the 4 cookbooks she's giving away!