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Chicken Puttanesca with Fettuccine

Photo: John Autry; Styling: Cindy Barr
Total time 20 mins
Yield 4 servings
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.

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)

Nutrition 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

How to Make It

  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.