Chicken with Puttanesca Sauce
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 teaspoons extra-virgin olive oil, divided4 large boneless, skinless, thin-sliced chicken breast cutlets (4 ounces each)Salt and black pepper6 garlic cloves, minced1 can (28 ounces) plum tomatoes, chopped1/2 cup kalamata olives, pitted and chopped2 tablespoons capers, drained1/4 teaspoon crushed red pepper flakes1 tablespoon fresh lemon juice1/4 cup chopped fresh basil8 ounces whole-wheat pasta
Preheat oven to 250°F. Warm 2 teaspoons of oil in a large nonstick skillet over medium-high heat until hot. Season cutlets with salt and pepper; add to hot pan and cook 2 minutes, until browned. Flip; cook 30 seconds. Transfer cutlets to a baking sheet; cover with foil and place in oven to keep warm.
Add remaining 2 teaspoons of oil to the same skillet over medium heat. Add garlic and cook 10 seconds, stirring. Add tomatoes, olives, capers, and pepper flakes and bring to a simmer. Cook 5 minutes, until slightly thickened, stirring to break up tomatoes. Stir in lemon juice and basil.
Meanwhile, cook pasta according to package directions; drain. Toss with tomato sauce; serve with cutlets. Serves: 4
Number of Servings: 4
Recipe submitted by SparkPeople user QIVANAROCKS.
Add remaining 2 teaspoons of oil to the same skillet over medium heat. Add garlic and cook 10 seconds, stirring. Add tomatoes, olives, capers, and pepper flakes and bring to a simmer. Cook 5 minutes, until slightly thickened, stirring to break up tomatoes. Stir in lemon juice and basil.
Meanwhile, cook pasta according to package directions; drain. Toss with tomato sauce; serve with cutlets. Serves: 4
Number of Servings: 4
Recipe submitted by SparkPeople user QIVANAROCKS.
Nutritional Info Amount Per Serving
- Calories: 327.5
- Total Fat: 13.6 g
- Cholesterol: 55.0 mg
- Sodium: 1,248.7 mg
- Total Carbs: 26.2 g
- Dietary Fiber: 5.5 g
- Protein: 27.1 g
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