Chicken Pasta Puttanesca
Classic pasta puttanesca with olives, capers, whole wheat pasta, and sautéed chicken.
- 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
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.
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