Chicken Puttanesca
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 2 tablespoons olive oil
- 1 1⁄4 lbs boneless skinless chicken breast halves
- 3 garlic cloves, minced
- 1 (10 1/2 ounce) can condensed French onion soup
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 1⁄3 cup pitted kalamata olive, cut in half
- 3 tablespoons rinsed and drained capers
- 1⁄8 teaspoon crushed red pepper flakes
- 2 teaspoons anchovy paste
directions
- Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
- Reduce the heat to medium. Add the garlic to the skillet and cook and stir for 1 minute. Stir in the soup, tomatoes with liquid, olives, capers, red pepper and anchovy paste, if desired, and heat to a boil. Cook for 10 minutes or until the soup mixture is reduced to 2 cups.
- Return the chicken to the skillet. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
ElizabethKnicely
Meadville, Pennsylvania
29 year old wife and mother of 3 who is obsessed with meal planning.