Lunch: Chicken Puttanesca with Spaghetti

Tangy olives and red pepper add flavor to this spaghetti. Throw in capers and anchovies if you like a little their briny flavors.

Ingredients

1 box uncooked Dreamfields Spaghetti
1/3 c. olive oil
1 1/2 lb. boneless, skinless chicken thighs
7 clove garlic
2 can diced tomatoes
15 Kalamata or black olives
4 anchovy fillets (optional)
3 tbsp. capers (optional)
3 tbsp. tomato puree
1/2 tsp. crushed red pepper flakes
kosher salt
Freshly ground pepepr

Instructions

Cook pasta according to package directions. Drain and return to pan.
Meanwhile, heat half of olive oil in large skillet over medium-high heat. When hot, add half of chicken pieces. Cook about 5 minutes, until chicken is cooked through, stirring frequently. Remove chicken from skillet. Repeat with remaining oil and chicken. Remove chicken from skillet.
Add garlic to skillet. Cook 1 to 2 minutes until golden, watching carefully so garlic does not burn. Once garlic begins to turn golden, add tomatoes. Cook 2 minutes; stir in olives, anchovies, capers, tomato puree, and red pepper flakes. Cook 10 minutes, stirring occasionally.
Return chicken to skillet; heat through. Add spaghetti, toss to coat. Season with salt and pepper as desired. If sauce is too thick, add all or part of the reserved tomato liquid until sauce is desired consistency.

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