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.