Chicken Puttanesca

Sometimes making your own tomato sauce takes only minutes longer than warming a prepared sauce, yet the result is so much more delicious. This spicy Italian classic meal of chicken, olive-caper tomato sauce and pasta will satisfy the whole family.

• Ready In: 55 mins
• Serves: 4

Ingredients

• For the Chicken

• 2  teaspoons olive oil
• 4 (4 ounce)  boneless skinless chicken breasts, cutlets thin-sliced horizontaly
•  salt and black pepper

• For the Puttanesca Sauce

• 1⁄4 cup olive oil
• 1  onion, finely chopped
• 3 -4  garlic cloves, minced
• 4  anchovy fillets, chopped
• 1⁄2 teaspoon  red chili pepper flakes (to taste)
• 1  tablespoon capers
• 1⁄2 cup kalamata olive, pitted and coarsely chopped
• 1 (14 1/2ounce) can diced tomatoes
• 1⁄4 cup  chopped fresh basil (loosely packed)
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon fresh ground black pepper
• 1⁄2-1  teaspoon sugar
• 8 -12  ounces penne pasta, cooked and drained
•  freshly grated parmesan cheese, for garnish

Directions

1. For the Chicken: Heat 2 teaspoons of oil in a large nonstick skillet over medium-high heat until hot. Season cutlets with salt and pepper; add to hot pan and cook 2 minutes, until browned. Flip; cook just until no longer pink. Transfer cutlets to a baking sheet; cover with foil and place in oven to keep warm.
2. For the Puttanesca Sauce: Heat olive oil in a large saucepan over medium heat, then saute the onion and garlic for 5 minutes or until translucent.
3. Add anchovies and cook for another minute, breaking up the filets with a wooden spoon.
4. Add the chili flakes, capers, olives, tomatoes with juices, fresh basil, salt, pepper and sugar; bring to a boil.
5. Reduce heat and simmer for 15-20 minutes. Divide pasta into four bowls and top each with puttanesca sauce, chicken cutlets and grated Parmesan.