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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.
Course Main Course
Cuisine Italian
Diet Low Fat
Prep Time 10 minutes minutes
Cook Time 10 minutes minutes
0 minutes minutes
Total Time 20 minutes minutes
Servings 4
Calories 374 kcal
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.
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.
Calories: 374 kcal | Carbohydrates: 44 g | Protein: 27 g | Fat: 9 g | Saturated Fat: 1 g | Cholesterol: 54 mg | Sodium: 1036 mg | Potassium: 758 mg | Fiber: 6 g | Sugar: 7 g | Vitamin A: 680 IU | Vitamin C: 12.4 mg | Calcium: 31 mg | Iron: 1.7 mg