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Chicken Puttanesca
Recipes
Chicken Puttanesca
6 servings
40 minutes total

Ingredients

  • 1 small yellow onion
  • 2 cloves garlic
  • 4 boneless, skinless chicken breasts (about 3 lb)
  • ½ teaspoon kosher salt
  • ½ teaspoon pepper
  • 3 tablespoons olive oil, divided
  • ¼ teaspoon crushed red pepper
  • 2 bay leaves
  • 1 tablespoon dried oregano
  • ½ cup pitted Kalamata olives
  • 2 tablespoons capers
  • 1 (24 oz) jar marinara sauce
  • 2 cups grape tomatoes

Steps

    1. Preheat large sauté pan on medium 2–3 minutes. Chop onion and garlic finely. Season chicken with salt and pepper (wash hands). Place 2 tablespoons oil in pan, then add chicken; cook 3–4 minutes on each side until browned, then remove chicken from pan.
    2. Add remaining 1 tablespoon oil to same pan, then stir in onions, garlic, red pepper, bay leaves, and oregano; cook and stir 3–5 minutes until onions are tender. Drain olives and capers. Add marinara, olives, and capers to pan; simmer 10 minutes, stirring occasionally.
    3. Stir in tomatoes. Return chicken to pan, spooning sauce on top of chicken until covered. Cover and reduce heat to low; cook 10 minutes until chicken is 165°F. Remove bay leaves; serve.
    Chef's Tip: Serve chicken with steamed spinach or your favorite pasta.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ⅙ recipe serving: Calories 410, Total Fat 17g, Sat Fat 2.5g, Trans Fat 0g, Chol 125mg, Sodium 920mg, Total Carb 17g, Fiber 4g, Total Sugar 6g, (Incl. 1g Added Sugars), Protein 48g, Vitamin D 0%, Calc 4%, Iron 15%, Potassium 20%