Chicken Puttanesca With Cous Cous

Submitted by Chef #1802940003

"tin foil dinner"

 

• Ready In: 15mins
• Ingredients: 9
• Yields: 4 packets
• Serves: 4

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.