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Chicken Puttanesca Sauté

By

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

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Chicken Puttanesca Sauté 1 Picture

Ingredients

  • 8 oz. uncooked angel hair pasta (capellini)
  • 1 lb. chicken breast tenders
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon olive oil
  • 1 (14.5-oz.) can diced tomatoes with roasted garlic, undrained
  • 1/2 cup sliced green olives
  • 1/8 teaspoon crushed red pepper flakes
  • 1 (14.5-oz.) can cut wax beans, drained

Details

Preparation

Step 1

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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