Chicken Puttanesca and Pasta
|Olive oil||2 Tablespoon|
|Boneless, skinless, sliced chicken breast cutlets||16 Ounce, sliced thinly (4 Large)|
|Black pepper||To Taste|
|Garlic||6 Clove (30 gm)|
|Minced diced tomatoes||28 Ounce (1 Can)|
|Kalamata olives||1⁄2 Cup (8 tbs)|
|Pitted chopped capers||2 Tablespoon, rinsed and drained|
|Crushed red pepper flakes||1⁄2 Teaspoon|
|Fresh lemon juice||1 Tablespoon|
|Chopped fresh basil||1⁄4 Cup (4 tbs)|
|Pasta||1 Pound, cooked (Your Favorite)|
Warm 1 tbsp 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 3 minutes on each side or until cooked through and browned. Remove cutlets from pan.
Add remaining TBSP 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. Toss pasta with tomato sauce; serve with cutlets and top with parmesan, if using.
This video is a creation of LightsCameraCook. You can visit lightscameracook for complete recipes, and more videos.
Calories 1465 Calories from Fat 345
% Daily Value*
Total Fat 38 g58.7%
Saturated Fat 4 g20.2%
Trans Fat 0.1 g
Cholesterol 136.9 mg45.6%
Sodium 830.4 mg34.6%
Total Carbohydrates 190 g63.2%
Dietary Fiber 13.7 g54.7%
Sugars 19.3 g
Protein 85 g170.5%
Vitamin A 71.3% Vitamin C 104.6%
Calcium 10% Iron 40.5%
*Based on a 2000 Calorie diet