Chicken with Puttanesca Sauce

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Chicken with Puttanesca Sauce calories by ingredient
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This recipe came from South Beach Diet and looks great! This recipe came from South Beach Diet and looks great!
Number of Servings: 4


    4 teaspoons extra-virgin olive oil, divided
    4 large boneless, skinless, thin-sliced chicken breast cutlets (4 ounces each)
    Salt and black pepper
    6 garlic cloves, minced
    1 can (28 ounces) plum tomatoes, chopped
    1/2 cup kalamata olives, pitted and chopped
    2 tablespoons capers, drained
    1/4 teaspoon crushed red pepper flakes
    1 tablespoon fresh lemon juice
    1/4 cup chopped fresh basil
    8 ounces whole-wheat pasta


Preheat oven to 250F. 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.

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