Refrigerated fresh fettuccine helps bring this dish together fast.  Add olives, capers, crushed red pepper, and fresh basil to bottled pasta sauce for a quick variation on the classic recipe.  Although this recipe calls for chicken, you can also try this with shrimp.

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  20-Minute Recipe: Chicken Puttanesca with Fettuccine

  Yield: 4 servings

  462

  9.9g

  

  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)

  Instructions

  1. Cook pasta according to package directions, omitting salt and fat.
  2. Drain and keep warm.
  3. Heat oil in a large nonstick skillet over medium-high heat.
  4. Cut chicken into 1-inch pieces.
  5. Add chicken to pan.
  6. Cook chicken 5 minutes or until lightly browned, stirring occasionally.
  7. Stir in pasta sauce, olives, capers, and pepper; bring to a simmer.
  8. Cook 5 minutes or until chicken is done, stirring frequently.
  9. Arrange 1 cup pasta on each of 4 plates; top with 1 1/2 cups chicken mixture.
  10. Sprinkle each serving with 1 tablespoon cheese.
  11. Garnish with basil, if desired.

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