Pasta Puttanesca Recipe
Classic pasta puttanesca with added sauteed chicken breast, marinara sauce, garlic, olives, capers, whole wheat pasta, and onions. Ready in under 30 minutes.
Servings: 4
Ingredients
- 1 Tbsp Olive oil or Ghee
- 3/4 Pound Boneless skinless chicken breasts, cut into 1-inch pieces
- ½ Cup Diced onion
- 1 Tsp Minced garlic
- 1/3 Cup Halved kalamata olives
- 2 Tbsp Capers
- 8 ounces Whole wheat penne pasta
- 2 Cups Marinara sauce
- 1 Tbsp Parsley
- salt and pepper to taste
Instructions
- Heat the olive oil in a large pan over medium-high heat. Bring a pot of salted water to a boil.
- Cook the pasta according to package directions.
- While the pasta is cooking, season the chicken with salt and pepper and add it to the pan.
- Add the onion to the pan.
- Cook for 5-7 minutes or until golden brown and cooked through.
- Add the garlic and cook for 30 seconds.
- Add the olives, capers and marinara sauce to the pan and bring to a simmer.
- Drain the pasta and add it to the chicken mixture; toss to coat.
- Sprinkle with parsley and serve.
Video
Notes
- use any pasta of your choice
- avocado oil will also work
- if you prefer to use chicken thighs instead of chicken breast, you can go right ahead
- Don't like chicken? swap it with shrimp
- Consider adding some shredded parmesan cheese at the end.
Nutrition
Calories: 374kcal | Carbohydrates: 44g | Protein: 27g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 54mg | Sodium: 1036mg | Potassium: 758mg | Fiber: 6g | Sugar: 7g | Vitamin A: 680IU | Vitamin C: 12.4mg | Calcium: 31mg | Iron: 1.7mg