Chicken Puttanesca with Pasta

Created by Chef Adam Simmons Makes 4 servings Ingredients: 2 Tsp Olive oil or cooking oil 4 (6-7oz) Chicken breasts ½ Tsp Kosher salt 2 Cups Spaghetti Sauce ¼ Cup Sliced olives ¼ Cup Lemon juice ¼ Tsp Red pepper flakes (or ground red pepper) 8oz Dried Spaghetti, enriched or whole wheat ¼ Cup Parmesan cheese Handful of fresh basil leaves Instructions: 1. Heat oil in a skillet over medium heat. 2. Cut chicken into cubes and add chicken to the pan. Wash hands thoroughly. 3. Sprinkle the chicken with the salt and cook for 5 minutes or until lightly browned, stirring occasionally. 4. Stir in the pasta sauce, olives, pepper and lemon juice and bring to a simmer. 5. Cook 5 more minutes, or until the chicken is done, stirring frequently. 6. Cook the pasta until just done and either add the pasta to the sauce and combine, or arrange the pasta evenly on 4 plates and top with 1.5 cups of the chicken and sauce mixture. 7. Sprinkle with cheese and garnish with a few fresh basil leaves* Nutritional Information (per serving): Calories 562 kcal Sodium 1300 mg Total Fat 17 g Carbohydrate 72 g Saturated Fat 6 g Dietary Fiber 4 g Trans Fat: N/A g Vitamin A 860 IU (17% DV) Cholesterol 49 mg Vitamin C 10 mg (16% DV) Protein 27 g Calcium 133 mg (13% DV)

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