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Chicken Puttanesca and Pasta

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  Olive oil 2 Tablespoon
  Boneless, skinless, sliced chicken breast cutlets 16 Ounce, sliced thinly (4 Large)
  Salt To Taste
  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.

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Recipe Summary

Difficulty Level: 
Main Dish
High Fiber, High Protein
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Pasta served with flavorful cooked chicken is an ideal wholesome meal. Check out chef Mike cooking Chicken Puttanesca with vegetables and seasonings and then serving it with pasta. Ideal for a get-together lunch.

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Nutrition Rank

Nutrition Facts

Serving size

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

Chicken Puttanesca And Pasta Recipe Video