Rating: 4.5 stars
28 Ratings
  • 1 star values: 0
  • 2 star values: 2
  • 3 star values: 2
  • 4 star values: 9
  • 5 star values: 15

We add olives, capers, crushed red pepper, and fresh basil to bottled pasta sauce for a quick variation on the traditional Chicken Puttanesca.

Karen Levin
Recipe by Cooking Light August 2007

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Read the full recipe after the video.

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.

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  • Heat oil in a large nonstick skillet over medium-high heat. Cut chicken into 1-inch pieces. Add chicken to pan; sprinkle evenly with salt. 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 chopped basil or basil sprigs, if desired.

Nutrition Facts

530 calories; calories from fat 21%; fat 12.4g; saturated fat 2.8g; mono fat 6.6g; poly fat 2g; protein 51.8g; carbohydrates 55g; fiber 2.1g; cholesterol 104mg; iron 4.2mg; sodium 971mg; calcium 165mg.
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