Chicken Puttanesca with Angel Hair Pasta

Chicken Puttanesca with Angel Hair Pasta Recipe
Lee Harrelson

We add olives, capers, crushed red pepper, and fresh basil to bottled pasta sauce for a quick variation on the traditional Chicken Puttanesca.

Yield:

4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 530
Caloriesfromfat 21 %
Fat 12.4 g
Satfat 2.8 g
Monofat 6.6 g
Polyfat 2 g
Protein 51.8 g
Carbohydrate 55 g
Fiber 2.1 g
Cholesterol 104 mg
Iron 4.2 mg
Sodium 971 mg
Calcium 165 mg

Ingredients

8 ounces uncooked angel hair pasta
2 teaspoons olive oil
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
2 cups tomato-basil pasta sauce (such as Muir Glen Organic)
1/4 cup pitted and coarsely chopped kalamata olives
1 tablespoon capers
1/4 teaspoon crushed red pepper
1/4 cup (1 ounce) preshredded Parmesan cheese
Chopped fresh basil or basil sprigs (optional)

Preparation

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; sprinkle evenly with salt. Cook chicken 5 minutes or until lightly browned, stirring occasionally. Stir in pasta sauce, olives, capers, and pepper; bring to a simmer. Cook 5 minutes or until chicken is done, stirring frequently. Arrange 1 cup pasta on each of 4 plates; top with 1 1/2 cups chicken mixture. Sprinkle each serving with 1 tablespoon cheese. Garnish with chopped basil or basil sprigs, if desired.

Karen Levin

,

August 2007
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