Pasta Puttanesca With Chicken
Ready In: 40 mins
Serves: 6
Ingredients
- 1⁄4 cup olive oil
- 3 large garlic cloves, minced
- 1⁄2-1 teaspoon crushed red pepper flakes, depending upon preference
- 1⁄2-1 cup oil-cured black olive, pitted and chopped, depending upon olive strength
- 6 anchovy fillets, soaked in milk a few minutes, rinsed, and drained
- 1 teaspoon fresh oregano or 1⁄2 teaspoon dried oregano
- 1 1⁄2 lbs fresh tomatoes, peeled, seeded, and coarsely chopped or 2 (14 ounce) cans tomatoes, undrained
- 3 tablespoons fresh parsley, minced
- 2 tablespoons capers, rinsed and coarsely chopped
- 1 lb boneless skinless chicken breast, cooked and shredded
- 1 lb pasta, preferably hearty like campanelle and penne, cooked as directed for al dente
Directions
- Heat olive oil in a large skillet or medium sauce pan. Medium to medium high heat.
- Add garlic and dried chili pepper. Sauté for about 1 minute.
- Add olives, anchovies, and oregano to the pan. Stir for a minute.
- Note - now is a good time to start cooking your pasta.
- Add tomatoes.
- Simmer uncovered until tomatoes break down and sauce forms. Stirring occasionally. Continue until sauce thickens to your liking (5-10 minutes).
- Add shredded chicken and stir until simmer returns.
- Remove from heat and stir in the parsley and capers.
- Serve mixed with or spooned over cooked pasta.
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