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Chicken Puttanesca

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Chicken Puttanesca is a regular in our rotation of meals. It is sautéed chicken in a puttanesca sauce – a zingy garlic tomato sauce. It is easy to make, only takes a few ingredients and can be made in about 30 minutes, start to finish. Quick and easy meals are always a win in our family. When you add that it is DEN Free (Dairy, Egg, and Nut Free) AND healthy, it makes it a mega win. This meal is even fancy enough that you could serve it to dinner guests! If you want to try a meatless meal, you can also make just the sauce and serve it over your favorite pasta. We love this meal for so many reasons.

Chicken Puttanesca

Sautéed chicken breasts in a zesty, garlic tomato sauce. This recipe looks and tastes like it took hours to make, but it is simple and quick to make. Serve over angel hair pasta or spaghetti squash.

Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Author Christine George – dairyeggandnutfree.com

Ingredients

  • 2-3 lbs chicken breast
  • salt and pepper
  • 1 Tablespoon olive oil
  • 6 cloves garlic, minced
  • 1 2.25 oz can sliced olives, drained
  • 2 Tablespoons capers-drained, rinsed and chopped
  • 1 28 oz can crushed tomatoes
  • crushed red pepper (optional)

Instructions

  1. Cut chicken breasts in half lengthwise to create a thinner cutlet. If desired, cut halved breasts into 2-3 pieces for quicker cooking time and smaller pieces.

  2. Sprinkle salt and pepper on both sides of chicken breasts. Spray large, nonstick skillet with nonstick spray. Cook chicken until golden brown on both sides and chicken is cooked through (165 degrees on thermometer). Remove chicken and keep warm.

  3. In the same skillet add olive oil and garlic cook for about 30 seconds, incorporating bits of chicken left in the pan. Then add tomatoes, olives and capers and incorporate any chicken bits on bottom of pan. Bring to a simmer and reduce heat to low. Let simmer for about 3 minutes until liquid is slightly reduced.

  4. Add cooked chicken and juices back to pan and heat through (about 2 minutes). Serve over spaghetti squash or angel hair pasta. Sprinkle with crushed red pepper to add a little heat if desired.

This recipe was inspired by Weight Watcher’s Chicken Breast Saute Puttanesca-Style.

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