Chicken Puttanesca

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 362.7
  • Total Fat: 19.3 g
  • Cholesterol: 98.6 mg
  • Sodium: 1,093.2 mg
  • Total Carbs: 3.5 g
  • Dietary Fiber: 0.7 g
  • Protein: 40.0 g

View full nutritional breakdown of Chicken Puttanesca calories by ingredient
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This is a lower calorie version of a Food Network recipe (smaller portions, no pasta) This is a lower calorie version of a Food Network recipe (smaller portions, no pasta)
Number of Servings: 4


    Chicken Breast, no skin, 24 ounces
    Extra Virgin Olive Oil, 2 tbsp
    Garlic, 2 cloves (finely chopped or crushed)
    Peppers, hot chile, red, raw, 1 pepper, 45 gram(s) (remove seeds for less heat)
    Canned Tomatoes, 1 can (Substitute 1lb fresh Roma tomatoes when available for better flavor and lower salt)
    Kalamata olive, 140 gram(s) (rinse)
    Capers, canned, 1.5 tbsp, drained (rinse)
    Fresh Basil, .125 cup (chopped)


1 Begin by heating the oil in the frying pan until it's very hot.

2 Wipe the chicken breasts with paper towel, then season them with salt and pepper.

3 Saute them in the hot oil over a medium heat until they are a rich golden colour n both sides.

4 This will take 5 or 6 minutes.

5 Transfer the chicken to a plate and add the garlic and chilli to the pan and fry these briefly for about 30 seconds.

6 After that, add the tomatoes, tomato puree, olives, capers, chopped basil and some seasoning.

7 Stir everything well, bringing it up to a gentle simmer, then return the chicken breasts to the pan, skin side up, pushing them well down into the sauce and basting a little over the top.

8 Simmer for 40 to 45 minutes, uncovered, until the chicken has cooked and the sauce has reduced and thickened.

9 After that, quickly drain and serve with the chicken, sauce spooned over.

10 Garnish with the fresh sprigs of basil and enjoy!

Serving Size: 4 - 12oz Servings

Number of Servings: 4

Recipe submitted by SparkPeople user RLAURIA.

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