Chicken Puttanesca with Fettuccine

Name: Chicken Puttanesca with Fettuccine
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 2 teaspoons capers; 0 teaspoons crushed red pepper; 227 grams uncooked refrigerated fresh fettuccine; 59 milliliters pitted and coarsely chopped kalamata olives; 2 teaspoons olive oil; 28 grams 1/4 cup shaved fresh Parmesan cheese; 680 grams skinless, boneless chicken breast halves; 473 milliliters tomato-basil pasta sauce (such as Muir Glen Organic)

Chicken Puttanesca with Fettuccine requires about 20 minutes from start to finish. This recipe serves 4. One portion of this dish contains approximately 48g of protein, 14g of fat, and a total of 515 calories. This recipe covers 27% of your daily requirements of vitamins and minerals. It works well as a Mediterranean main course. If you have capers, chicken breast halves, parmesan cheese, and a few other ingredients on hand, you can make it. If you like this recipe, take a look at these similar recipes: Fettuccine with Sausage Puttanesca Sauce, Chicken Puttanesca, and Chicken Puttanesca.

Instructions

Cook pasta according to package directions, omitting salt and fat.

Ingredients you will need

Pasta

Salt

Drain and keep warm.

Heat oil in a large nonstick skillet over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Cut chicken into 1-inch pieces.

Ingredients you will need

Whole Chicken

Add chicken to pan. Cook chicken 5 minutes or until lightly browned, stirring occasionally. Stir in pasta sauce, olives, capers, and pepper; bring to a simmer. Cook 5 minutes or until chicken is done, stirring frequently. Arrange 1 cup pasta on each of 4 plates; top with 1 1/2 cups chicken mixture.

Ingredients you will need

Pasta Sauce