Chicken Puttanesca Sauté

Betty Crocker Tangy Italian dinner ready in 20 minutes! Serve your family this spicy chicken, pasta and bean dish cooked in a flavorful sauce. PREP TIME 20Min TOTAL TIME 20Min SERVINGS 4

Chicken Puttanesca Sauté

Photo by jackiemo

  • Prep Time


  • Total Time


  • Servings



  • 8

    oz. uncooked angel hair pasta (capellini)

  • 1

    lb. chicken breast tenders

  • ¼

    teaspoon salt

  • teaspoon pepper

  • 1

    tablespoon olive oil

  • 1

    (14.5-oz.) can diced tomatoes with roasted garlic, undrained

  • ½

    cup sliced green olives

  • teaspoon crushed red pepper flakes

  • 1

    (14.5-oz.) can cut wax beans, drained


1 Cook pasta to desired doneness as directed on package. Drain well; cover to keep warm. 2 Meanwhile, pat chicken tenders dry with paper towels; sprinkle with salt and pepper. Heat oil in large nonstick skillet over medium-high heat until hot. Add chicken tenders; cook 4 to 6 minutes or until lightly browned, turning once. 3 Add tomatoes, olives and pepper flakes; cook 4 to 6 minutes or until chicken is no longer pink in center and liquid has been reduced slightly. Add beans; cook an additional 2 to 3 minutes or until beans are thoroughly heated. 4 Place cooked pasta in large bowl. Top with chicken mixture.


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