Chicken Puttanesca Sauté from the Betty Crocker site!
- oz. uncooked angel hair pasta (capellini)
- lb. chicken breast tenders
- teaspoon salt
- teaspoon pepper
- tablespoon olive oil
- (14.5-oz.) can diced tomatoes with roasted garlic, undrained
- cup sliced green olives
- teaspoon crushed red pepper flakes
- (14.5-oz.) can cut wax beans, drained
- 1Cook pasta to desired doneness as directed on package. Drain well; cover to keep warm.
- 2Meanwhile, pat chicken tenders dry with paper towels; sprinkle with salt and pepper. Heat oil in large nonstick skillet over medium-high heat until hot. Add chicken tenders; cook 4 to 6 minutes or until lightly browned, turning once.
- 3Add tomatoes, olives and pepper flakes; cook 4 to 6 minutes or until chicken is no longer pink in center and liquid has been reduced slightly. Add beans; cook an additional 2 to 3 minutes or until beans are thoroughly heated.
- 4Place cooked pasta in large bowl. Top with chicken mixture.
Puttanesca is a spicy Italian tomato sauce prepared with garlic, onions, anchovies, capers, ripe olives and oregano.
Puttanesca is traditionally served over pasta. This version, prepared with chicken and angle hair pasta, calls for green olives and omits the capers and anchovies.
To use fresh wax beans in this recipe, trim the ends and cut the beans into 1-inch pieces. Drop them into boiling salted water and simmer for 2 to 3 minutes, or until they are crisp-tender.