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chicken puttanesca

(1 rating)
mvaradyteach avatar
Recipe by
Melissa Varady
@mvaradyteach
Gainesville, FL

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.

►
(1 rating)
yield 4 - 6
prep time 15 Min
cook time 1 Hr
method Stove Top

Ingredients For chicken puttanesca

  • 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
    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

How To Make chicken puttanesca

  • 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.
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