Chicken Puttanesca (corrected)

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 220.0
  • Total Fat: 8.3 g
  • Cholesterol: 65.0 mg
  • Sodium: 670.2 mg
  • Total Carbs: 5.5 g
  • Dietary Fiber: 2.1 g
  • Protein: 28.1 g

View full nutritional breakdown of Chicken Puttanesca (corrected) calories by ingredient
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Number of Servings: 4

Ingredients

    Chicken Breast, no skin, 20 ounces (can be diceds to shorten cooking time)
    Extra Virgin Olive Oil cooking spray
    Garlic, 3 cloves (finely chopped or crushed)
    Peppers, hot chile, red, raw, 1 pepper, 45 gram(s) (remove seeds for less heat)
    1lb fresh Roma tomatoes (can substitute 1 can tomatoes)
    Kalamata olive, 84 gram(s) (rinse, chopped)
    Capers, canned, 1.5 tbsp, drained (rinse)
    Fresh Basil, 2 tbsp (chopped)



    Nutritional Info


    Fat: 19.3g
    Carbohydrates: 3.5g
    Calories:362.7
    Protein: 40.0g




    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!



Directions



Ingredients


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)



Nutritional Info


Fat: 19.3g
Carbohydrates: 3.5g
Calories:362.7
Protein: 40.0g




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, 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 - 11oz Servings

Number of Servings: 4

Recipe submitted by SparkPeople user RLAURIA.

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