Chicken Puttanesca Pasta
March 16, 2009 > 12 Comments
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This dish is just bursting with flavor! It is surprisingly easy for being so flavorful. And the best part is that it makes enough to freeze half for another meal.
One of the ingredients in this dish is capers. I love capers! One of my favorite meals growing up was veal piccata with capers. But capers are somewhat expensive so I don’t buy them very often.
When buying more “gourmet” ingredients, here is a little tip I use. I plan to use that ingredient in at least 3 meals throughout the month. This guarantees that I’ll stretch that more expensive item. It also guarantees that I’ll use it up before it gets forgotten about and goes bad in the refrigerator.
Chicken Pasta Puttanesca
- 3 T. olive oil
- 1 1/2 lb. chicken breasts
- Salt & pepper
- 5 cloves garlic, minced
- 1 lb. mushrooms, sliced
- 1/2 t. crushed red pepper flakes
- 2 T. capers
- 1 can sliced black olives
- 2 cans petite diced tomatoes
- 1 T. Italian seasoning
- Pasta of choice
1. Heat 2 T. olive oil in a large skillet. Season chicken breasts with salt and pepper. Add to skillet and brown for 2-3 minutes on each side. (Don’t worry if the chicken is not all the way cooked, it will finish cooking later.) Remove chicken from the skillet and set aside.
2. Pour remaining tablespoon of olive oil into the skillet. Add the garlic, mushrooms and crushed red pepper flakes to the pan. Cook for 5 minutes, until mushrooms are browned. Add capers and olives; cook for another 2 minutes.
3. Cube the chicken and put back in skillet. Add the diced tomatoes and their liquid. Bring to a boil, reduce heat, cover and simmer for 20 minutes. Stir in the Italian seasoning. Toss half the sauce with up to one pund fully cooked and drained pasta. Freeze the remaining half for another meal.
Visit Blessed With Grace and Forever…Wherever for more recipes. Or check out Erin’s blog for the $5 Dinner Challenge. And stop by The Finer Things In Life where Amy is hosting Kitchen Tip Tuesdays for Tammy today.
Tags: chicken & pasta > chicken puttanesca > chicken puttanesca recipe > puttanesca sauce
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12 Responses to “Chicken Puttanesca Pasta”
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March 16th, 2009 @ 6:08 pm
I want to make this recipe. Thanks for sharing it with us. It isn’t complicated. I love that.
March 16th, 2009 @ 6:08 pm
Also, that is a GREAT tip, regarding using your specialty gourmet products.
March 16th, 2009 @ 6:09 pm
It looks great. Thanks for sharing!
March 16th, 2009 @ 6:10 pm
Another fabulous recipe to sweep me off my feet. You are combining two of my favorites…olives and chicken. I’ll have to try this and throw my new meal plan aside for one more day.
Thank you for taking the time to come check out my blog and see the featured post on your blog. I don’t know if you noticed but I made a button that matches your blog. If you send me an email to ihchicky AT gmail DOT com, I’d be happy to send it to you so you can use it on your blog too.
March 16th, 2009 @ 6:12 pm
That looks amazing! My husband hates olives and capers though. What a downer.
March 16th, 2009 @ 6:14 pm
Pasta, olives and mushrooms, all things my husband absolutely loves. Thanks
March 16th, 2009 @ 6:14 pm
This is a different twist on pasta, it looks delicious.
March 16th, 2009 @ 6:15 pm
I L-O-V-E capers too! This pasta looks fabulous – I can’t wait to try it sometime. Thanks for sharing!
March 16th, 2009 @ 6:16 pm
That sounds so good! I love capers too.
I think I will make this!
March 16th, 2009 @ 6:17 pm
This looks great, I love capers and black olives, so I know this is so good.
March 16th, 2009 @ 6:18 pm
I needed a quick chicken recipe, and you always deliver! This looks sooo yummy (I have to say that I don’t do mushrooms, so they will be left out!). Thanks, Kate!
March 26th, 2009 @ 10:48 pm
[...] had some capers leftover from the Chicken Puttanesca Pasta that I made earlier this month, so I thought I’d use them to make one of my favorite dishes. [...]