This was pretty great! I added a touch of anchovy paste and a little garlic as we totally love garlic. I think this would also be great omitting the chicken and serving the sauce & pasta with a nice piece of fish!!!
Chicken Puttanesca with Fettuccine
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.
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- Calories: 462
- Fat: 9.9g
- Saturated fat: 2.2g
- Monounsaturated fat: 4.2g
- Polyunsaturated fat: 1.5g
- Protein: 49.7g
- Carbohydrate: 44g
- Fiber: 2.4g
- Cholesterol: 144mg
- Iron: 4.4mg
- Sodium: 738mg
- Calcium: 133mg
- 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)
- 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.
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