Chicken Puttanesca with Fettuccine

By Kplmrm

Refrigerated fresh fettuccine helps bring this dish together fast. We add olives, capers, crushed red pepper, and fresh basil to bottled pasta sauce for a quick variation on the classic recipe. Although we use chicken, you can also try this with shrimp.


Total: 20 minutes
Yield: 4 servings


Calories:462
Fat:9.9g (sat 2.2g,mono 4.2g,poly 1.5g)
Protein:49.7g
Carbohydrate:44g
Fiber:2.4g
Cholesterol:144mg
Iron:4.4mg
Sodium:738mg
Calcium:133mg

Ingredients

• 8 ounces uncooked refrigerated fresh fettuccine
• 2 teaspoons olive oil
• 4 (6-ounce) skinless, boneless chicken breast halves
• 2 cups tomato-basil pasta sauce (such as Muir Glen Organic)
• 1/4 cup pitted and coarsely chopped kalamata olives
• 2 teaspoons capers
• 1/4 teaspoon crushed red pepper
• 1/4 cup (1 ounce) shaved fresh Parmesan cheese
• Chopped fresh basil or basil sprigs (optional)

Preparation

Step 1

1. Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.

2. Heat oil in a large nonstick skillet over medium-high heat. Cut chicken into 1-inch pieces. Add chicken to pan. Cook chicken 5 minutes or until lightly browned, stirring occasionally. Stir in pasta sauce, olives, capers, and pepper; bring to a simmer. Cook 5 minutes or until chicken is done, stirring frequently. Arrange 1 cup pasta on each of 4 plates; top with 1 1/2 cups chicken mixture. Sprinkle each serving with 1 tablespoon cheese. Garnish with basil, if desired