Chicken Puttanesca with Fettuccine |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Refrigerated fresh fettuccine helps bring this dish together fast. We add olives, capers, crushed red pepper, and fresh basil to bottled pasta sauce for a quick variation on the classic recipe. Although we use chicken, you can also try this with shrimp. Ingredients:
8 ounces uncooked refrigerated fresh fettuccine |
2 teaspoons olive oil |
4 (6-ounce) skinless, boneless chicken breast halves |
2 cups tomato-basil pasta sauce (such as muir glen organic) |
1/4 cup pitted and coarsely chopped kalamata olives |
2 teaspoons capers |
1/4 teaspoon crushed red pepper |
1/4 cup (1 ounce) shaved fresh parmesan cheese |
chopped fresh basil or basil sprigs (optional) |
Directions:
1. Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.
2. Heat oil in a large nonstick skillet over medium-high heat. Cut chicken into 1-inch pieces. 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. Sprinkle each serving with 1 tablespoon cheese. Garnish with basil, if desired.
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