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


Introduction

This recipe came from South Beach Diet and looks great! This recipe came from South Beach Diet and looks great!
Number of Servings: 4

Ingredients

    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

Directions

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.