Chicken Puttanesca With Cous Cous

tin foil dinner

• Ready In: 15 mins
• Serves: 4
• Yields: 4 packets

Ingredients

• 1  cup couscous (regular or whole-wheat)
• 1⁄3 cup broth
• 1 -2  cloves of minced garlic
• 1  lb boneless skinless chicken breast
• 1 (15 ounce) can diced tomatoes
• 1 (15 ounce) can  of quartered artichoke hearts
•  kalamata olive
• 1⁄4 teaspoon capers
•  crushed red pepper flakes

Directions

1. To make 4 servings, combine 1 cup of cous cous (regular or whole-wheat) with 1/3 cup of broth or water and 1 to 2 cloves of minced garlic. Divide the cous cous mixture evenly between 4 foil sheets. Cut 1 pound boneless, skinless chicken breasts into 1-inch chunks and distribute evenly between the 4 pouches; season the chicken with salt to taste. Drain 1 can of diced tomatoes and 1 can of quartered artichoke hearts. Top each portion with 1/4 of the tomatoes, 1/4 of the artichoke hearts, a few halved kalamata olives, 1/4 teaspoon of capers, and crushed red pepper flakes to taste.
2. Seal the pouches and cook for about 25 minutes in a 425-degree oven or on a hot grill.