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Chicken Pasta Puttanesca
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Chicken Pasta Puttanesca

Classic pasta puttanesca with olives, capers, whole wheat pasta, and sautéed chicken.
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
0 minutes
Total Time 20 minutes
Servings 4
Calories 374kcal
Author Rena

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

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