Chicken Puttanesca Pasta
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1268
- Total Fat
- 59
- Saturated Fat
- 15
- Carbohydrates
- 107
- Dietary Fiber
- 10
- Sugar
- 14
- Protein
- 76
- Cholesterol
- 228
- Sodium
- 1628
- Total: 40 min
- Active: 25 min
Ingredients
2 tablespoons olive oil
1 yellow onion, diced
3 cloves garlic, minced
1 tablespoon anchovy paste
2 tablespoons tomato paste
One 28-ounce can crushed tomatoes
Crushed red pepper, optional
1 cup pitted green olives
2 tablespoons drained capers
1 teaspoon dried Italian seasoning
Kosher salt and freshly ground black pepper
1 rotisserie chicken, separated into leg and thigh pieces, breast meat cut from bone and sliced
One 16-ounce package spaghetti
Fresh oregano leaves, for garnish
Directions
- Heat the oil in a large skillet over medium-high heat. Add the onion, garlic and anchovy paste and cook until fragrant, about 2 minutes. Add the tomato paste, crushed tomatoes, and crushed red pepper, if using. Cook until the sauce thickens, about 10 minutes.
- Stir in the olives, capers and Italian seasoning. Season to taste with salt and pepper. Nestle the chicken pieces in the sauce. Simmer until the chicken is warmed through, about 10 minutes.
- Meanwhile, cook the spaghetti according to the package directions. Serve the chicken and sauce over the spaghetti and garnish with the oregano.