Chicken Puttanesca with Spaghetti
From the kitchen of Dreamfields Pasta and Chef Jim Coleman
Course: Main Dish
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Total Time: 50 Minutes
Makes 6 Servings
1 box Dreamfields Spaghetti uncooked
3 tablespoons olive oil (divided)
1 pound boneless, skinless chicken thighs cut into bite-sized pieces
7 cloves garlic minced
2 cans (14 ounces ea.) low-sodium diced tomatoes drain and reserve
15 low-sodium Kalamata or black olives pitted and finely chopped
4 anchovy fillets finely chopped (optional)
3 tablespoons capers drained (optional)
1/4 cup tomato puree (use no salt added)
1/2 teaspoon crushed red pepper flakes to taste
Kosher salt and freshly ground black pepper (optional)
Prepare pasta according to package directions. Set aside.
Meanwhile, heat half of olive oil in large nonstick skillet over medium-high heat. When hot, add half of chicken pieces. Cook about 5 minutes, until chicken is cooked through, stirring frequently. Remove chicken from skillet. Repeat with remaining oil and chicken. Remove chicken from skillet.
Add garlic to skillet. Cook 1 to 2 minutes until golden, watching carefully so garlic does not burn. Once garlic begins to turn golden, add tomatoes. Cook 2 minutes; stir in olives, anchovies, capers, tomato puree and red pepper flakes. Cook 10 minutes, stirring occasionally. If sauce is too thick, add all or part of the reserved tomato liquid until sauce is desired consistency.
Return chicken to skillet; heat through. Remove from heat. Add spaghetti to sauce; toss to coat. Season with salt and pepper, as desired.
23 g Fat
55 g Carbohydrates
30 g Protein
4 g Saturated Fat
74 mg Cholesterol
475 mg Sodium
8 g Dietary Fiber