Chicken Puttanesca

Chicken Puttanesca Recipe
Photo: John Autry; Styling: Leigh Ann Ross
Chicken puttanesca is a simple Italian pasta sauce featuring fresh ingredients like chopped onion, garlic, chopped tomato, capers, sliced green olives, fresh herbs, and chopped anchovy.  Serve with angel hair pasta.

Yield:

4 servings (serving size: 1 chicken cutlet and about 1/3 cup tomato mixture)

Recipe from

Recipe Time

Total: 20 Minutes

Nutritional Information

Calories 241
Fat 9.9 g
Satfat 1.1 g
Monofat 5.8 g
Polyfat 1.5 g
Protein 30.9 g
Carbohydrate 6.6 g
Fiber 1.4 g
Cholesterol 87 mg
Iron 1.2 mg
Sodium 602 mg
Calcium 33 mg

Ingredients

1 1/2 tablespoons olive oil, divided
4 (4-ounce) skinless, boneless chicken breast cutlets
1/4 cup minced fresh onion
3 garlic cloves, minced
2 cups chopped tomato
1/4 cup sliced green olives
1 tablespoon chopped fresh oregano
1 1/2 teaspoons capers, chopped
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
1 canned anchovy fillet, chopped

Preparation

1. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken to pan; cook 5 minutes or until done, turning once. Remove chicken from pan; keep warm. Add remaining 1 1/2 teaspoons oil, onion, and garlic; sauté 1 minute. Add tomato and remaining ingredients. Bring to a simmer, and cook for 9 minutes or until sauce is slightly thickened, stirring occasionally. Serve chicken with the tomato mixture.

Note:

Bruce Weinstein and Mark Scarbrough,

June 2011
My Notes

Only you will be able to view, print, and edit this note.

Add Note