Chicken Puttanesca with Fettuccine

Chicken Puttanesca with Fettuccine Recipe
Photo: John Autry; Styling: Cindy Barr
Refrigerated fresh fettuccine helps bring this dish together fast. We add olives, capers, crushed red pepper, and fresh basil to bottled pasta sauce for a quick variation on the classic recipe. Although we use chicken, you can also try this with shrimp.
5

Outstanding

Yield:

4 servings

Recipe from

Cooking Light

Recipe Time

Total: 20 Minutes

Nutritional Information

Calories 462
Fat 9.9 g
Satfat 2.2 g
Monofat 4.2 g
Polyfat 1.5 g
Protein 49.7 g
Carbohydrate 44 g
Fiber 2.4 g
Cholesterol 144 mg
Iron 4.4 mg
Sodium 738 mg
Calcium 133 mg

Ingredients

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

Preparation

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. Add chicken to pan. 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 basil, if desired.

Note:

Karen Levin,

September 2010
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