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Puttanesca-Style Chicken

Photo: Karry Hosford
Yield 4 servings (serving size: 1 chicken thigh, 1/2 cup noodles, and 1/4 cup sauce)
This recipe was inspired by love for the puttanesca sauces enjoyed in restaurants over the years. The basic ingredients include garlic, onion, black olives, and seasonings. It's pretty easy an dyou usually have all of the ingredients you need to make it on hand.

Ingredients

  • 1/4 cup Italian-seasoned breadcrumbs
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 4 (4-ounce) skinless, boneless chicken thighs
  • 1 tablespoon olive oil
  • 2 cups thinly sliced onion
  • 1 garlic clove, minced
  • 2 tablespoons capers
  • 2 tablespoons chopped pitted kalamata olives
  • 1 (12-ounce) bottle beer
  • 2 cups cooked medium egg noodles (about 1 1/2 cups uncooked pasta)

Nutrition Information

  • calories 374
  • caloriesfromfat 26 %
  • fat 10.8 g
  • satfat 2.1 g
  • monofat 5.4 g
  • polyfat 2 g
  • protein 28.3 g
  • carbohydrate 34.3 g
  • fiber 3.5 g
  • cholesterol 121 mg
  • iron 3 mg
  • sodium 820 mg
  • calcium 50 mg

How to Make It

  1. Combine breadcrumbs, salt, and pepper in a zip-top plastic bag; seal and shake well to combine. Add chicken; seal and shake well to coat.

  2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; saute 2 minutes on each side or until browned. Remove chicken from pan.

  3. Add onion to pan; saute 2 minutes or until tender. Add garlic; saute 1 minute. Add capers, olives, and beer; cook 1 minute or until liquid almost evaporates, stirring frequently.

  4. Return chicken to pan. Cover, reduce heat, and simmer 20 minutes.

  5. Increase heat to medium; cook, uncovered, 5 minutes. Serve chicken over noodles.