Chicken Puttanesca Recipe

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Chicken Puttanesca

Melissa Varady

By
@mvaradyteach

I love pasta puttanesca, a combination of tomatoes with kalamata olives, capers, and red pepper flakes. I came up with this chicken recipe when I wanted sauce with chicken. My favorite way to serve this is over couscous, but it's good over pasta, too.


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Serves:

4 - 6

Prep:

15 Min

Cook:

1 Hr

Method:

Stove Top

Ingredients

1 lb
boneless, skinless chicken breasts
2 Tbsp
olive oil
salt and pepper, to taste
2 Tbsp
olive oil
1/2
large sweet onion, finely chopped
3 clove
garlic, minced
1 can(s)
28 oz diced tomatoes
1 - 2
fresh basil leaves
2 tsp
fresh oregano leaves (taken off of stem)
10
pitted black kalamata olives
2 Tbsp
capers
1/4 tsp
red pepper flakes
2 - 3 Tbsp
dry red wine
salt and pepper to taste

Directions Step-By-Step

1
Add olive oil to a pan and heat on medium in a good size frying pan. Season chicken breasts. (I also pound then to flatten them if they are very thick.) After oil is heated, add chicken. Cook until heated through and remove from pan.
2
While chicken is cooking, chop onions and garlic. Add to a sauce pan with olive oil and cook until onions are translucent and garlic is fragrant.
3
Add tomatoes, basil, and oregano to sauce pan. Simmer for about 20 minutes. Cut olives in half. Add olives, capers, and red pepper flakes to sauce.
4
When chicken is finished, remove from pan and slice. Use red wine to deglaze the chicken pan. Add the sauce and then the chicken to the frying pan. Simmer mixture for about 20 more minutes. (I usually start my starch, pasta or couscous, and simmer the chicken in the sauce until it's done.)Before serving, taste one last time and add salt or pepper to taste. Serve over pasta or couscous.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Italian
Other Tag: Healthy