We add olives, capers, crushed red pepper, and fresh basil to bottled pasta sauce for a quick variation on the traditional Chicken Puttanesca.
8 ounces uncooked angel hair pasta
2 teaspoons olive oil
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
2 cups tomato-basil pasta sauce (such as Muir Glen Organic)
1/4 cup pitted and coarsely chopped kalamata olives
1 tablespoon capers
1/4 teaspoon crushed red pepper
1/4 cup (1 ounce) preshredded Parmesan cheese
Chopped fresh basil or basil sprigs (optional)
How to Make It
Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.
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.
This was a flavorful dish, which was even better reheated the next day. I did follow another reviewers suggestion by sauteing fresh garlic and red peppers in olive oil prior to adding chicken to the pan. I think that I might try adding a little anchovy paste when I make it next b/c I like the slightly salty/fishy taste of the paste in puttanesca. However, this dish was great without it, and I will certainly be adding it to my list of easy and delicious meals and plan to make it regularly.
Not to bad. I enjoyed it but not sure I would make it again, I just feel that there is better pasta dishes then this. Very easy though and if you need something fast and have the ingredients in the cupard then go for it.
I made this tonight for dinner and both my boyfriend and I though it was wonderful. I did add 4 cloves of garlic and doubled the capers based on some of the other reviews. I also added about 3/4 C onion with the chicken because I was using a Ragu Light jarred sauce and wanted more flavor and didn't have time to make my own sauce. It ended up being wonderful and I will definitely make again.
This recipe was perfect, I did double the sauce and the olives and capers, as we like a lot of sauce. This
was quick, and easy, the flavors were perfect. I thought
perhaps this would be to salty because of the olives and capers, but no this was a effortless, delicious, quick meal.