Chicken Puttanesca

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)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 241
  • Fat: 9.9g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 5.8g
  • Polyunsaturated fat: 1.5g
  • Protein: 30.9g
  • Carbohydrate: 6.6g
  • Fiber: 1.4g
  • Cholesterol: 87mg
  • Iron: 1.2mg
  • Sodium: 602mg
  • Calcium: 33mg

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. 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.
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