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Spaghetti Recipes

Pantry Chicken Puttanesca with Spaghetti*

Course
Pantry Ingredients
Servings
Makes 6 Servings
Prep Time
20 Minutes (approximate)
Cooking Time
30 Minutes (approximate)
Total Time
50 Minutes (approximate)
recipe image

*Photograph, Prep Time, Cooking Time and Nutritional Facts are based on original website recipe and are approximate for this Pantry Recipe.

Original Recipe: Chicken Puttanesca with Spaghetti

From the kitchen of Dreamfields Pasta and Chef Jim Coleman

Ingredients

  • 1 box Dreamfields Spaghetti
  • 1 tablespoon olive oil
  • 3 teaspoons jarred minced garlic
  • 2 (14.5 oz) cans diced tomatoes, drained, reserving juices
  • 1/4 cup finely chopped Kalamata or black olives
  • 4 anchovy fillets, finely chopped
  • 3 tablespoons capers, drained
  • 2 tablespoons tomato paste
  • 1/2 teaspoon crushed red pepper flakes to taste
  • 2 (12.5 oz) cans cooked chicken, drained
  • Kosher salt and freshly ground black pepper, to taste

Directions

  1. Prepare pasta according to package directions. Set aside.
  2. Meanwhile, heat olive oil in large nonstick skillet over medium-high heat. Add garlic; cook 1 to 2 minutes until fragrant. Add tomatoes; cook 2 minutes. Stir in olives, anchovies, capers, tomato paste 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. Add chicken to skillet; heat through. Remove from heat. Add spaghetti to sauce; toss to coat. Season with salt and pepper, as desired.

Nutrition Facts

530 Calories

55g Carbohydrates

4g Saturated Fat

475mg Sodium

23g Fat

30g Protein

74mg Cholesterol

8g Dietary Fiber

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Find Dreamfields at your favorite grocery and retail stores nationwide. Also available online.

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