Chicken Puttanesca with Fettuccine

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.

Yield: 4 servings
Total:
Recipe from Cooking Light

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Recipe Time

Total: 20 Minutes

Nutritional Information

Amount per serving
  • 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

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. 1. Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.
  2. 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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