CHICKEN PUTTANESCA WITH ORZO
This richly layered Italian-inspired pasta dish is a famously fast and easy meal to put together on a weeknight.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 25m
Number Of Ingredients 9
Steps:
- Cook orzo according to package instructions; drain and transfer to a bowl. Add 2 tablespoons oil and the parsley. Season with salt and pepper.
- In a medium bowl, whisk garlic, 1 tablespoon oil, the brine, and 1/2 teaspoon pepper; toss with chicken.
- In a large nonstick skillet heat remaining tablespoon oil over medium-high. Cook chicken until golden and cooked through, 5 to 8 minutes, flipping halfway through. Transfer to a plate. Add tomatoes and their liquid, olives, and capers to skillet; boil until thickened, 4 minutes. Stir in any juices from chicken and season with salt and pepper. Serve chicken with orzo and sauce.
Nutrition Facts : Calories 639 g, Fat 21 g, Fiber 3 g, Protein 40 g, SaturatedFat 3 g
CHICKEN PUTTANESCA
This lovely, gutsy sauce goes wonderful with chicken that has been sauteed first, then gently simmered in the sauce to absorb all the flavours. No need to miss out on the pasta either, as green tagliatelle is the perfect accompaniment! Recipe courtesy of The Delia Collection: Chicken. We love this!
Provided by MarieRynr
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Begin by heating the oil in the frying pan until it's very hot.
- Wipe the chicken breasts with paper towel, then season them with salt and pepper.
- Saute them in the hot oil over a medium heat until they are a rich golden colour n both sides.
- This will take 5 or 6 minutes.
- Transfer the chicken to a plate and add the garlic and chilli to the pan and fry these briefly for about 30 seconds.
- After that, add the tomatoes, tomato puree, olives, capers, chopped basil and some seasoning.
- Stir everything well, bringing it up to a gentle simmer, then return the chicken breasts to the pan, skin side up, pushing them well down into the sauce and basting a little over the top.
- Simmer for 40 to 45 minutes, uncovered, until the chicken has cooked and the sauce has reduced and thickened.
- About 15 minutes before the end of the cooking time, put a large pan of salted water on to heat and bring it up to the boil.
- Then boil the tagliatelle according to the package directions.
- After that, quickly drain and serve with the chicken, sauce spooned over, tagliatelle on the side.
- Garnish with the fresh sprigs of basil and enjoy!
CHICKEN PUTTANESCA
Classic Italian puttanesca sauce is typically served over pasta, but it is paired with chicken in this comforting weeknight dish. Chicken thighs are browned, then set aside while you assemble a simple but bold tomato sauce made with briny capers and olives, salty anchovies and spicy red-pepper flakes. Serve the chicken over rice, orzo or egg noodles, with a hunk of bread to round out the meal.
Provided by Colu Henry
Categories dinner, weekday, poultry, main course
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Pat chicken thighs dry and season well with salt and pepper. In a deep-sided 12-inch skillet, heat the oil over medium-high. When the oil shimmers, add the chicken thighs, skin-side down, and cook undisturbed until nicely browned, 5 to 6 minutes. Flip and brown the other side of the chicken thighs, 4 to 5 minutes more. Transfer to a plate and set aside.
- Pour off and discard all but 2 tablespoons of fat from the pan and return the pan to medium heat. Add the onion and cook until softened, 2 to 3 minutes. Add the garlic, anchovies and red-pepper flakes, and cook, stirring occasionally, until the garlic is pale golden and the anchovies have dissolved, about 2 minutes.
- Add the tomato paste and stir until dissolved, then stir in the tomatoes and their juices, scraping up any brown bits that have collected at the bottom of the pan. Stir in the olives and capers, then add the chicken back to the skillet along with any juices that have accumulated. Simmer until the flavors meld and the chicken cooks through, 15 to 20 minutes, adding a tablespoon or so of water if the sauce begins to look dry.
- Taste and adjust seasonings accordingly. Scatter with parsley and oregano, if using. Divide chicken among plates or bowls, spooning additional sauce over top.
CHICKEN PUTTANESCA PASTA
This is my super-fast version of the pasta dish that originated in Naples, Italy. In addition to the classic ingredients of tomatoes, olives, garlic and anchovies, I nestle cut-up rotisserie chicken in the sauce as it simmers for a hearty weeknight meal that's ready in a flash.
Provided by Kardea Brown
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the oil in a large skillet over medium-high heat. Add the onion, garlic and anchovy paste and cook until fragrant, about 2 minutes. Add the tomato paste, crushed tomatoes, and crushed red pepper, if using. Cook until the sauce thickens, about 10 minutes.
- Stir in the olives, capers and Italian seasoning. Season to taste with salt and pepper. Nestle the chicken pieces in the sauce. Simmer until the chicken is warmed through, about 10 minutes.
- Meanwhile, cook the spaghetti according to the package directions. Serve the chicken and sauce over the spaghetti and garnish with the oregano.
CROCK POT CHICKEN PUTTANESCA
Make and share this Crock Pot Chicken Puttanesca recipe from Food.com.
Provided by Nutsy
Categories Poultry
Time 7h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Lay sliced onions in bottom of crock pot. Place chicken on top. In a large bowl, mix all other ingredients and pour over chicken. Cook on low for 7 hours.
Nutrition Facts : Calories 379.6, Fat 9.5, SaturatedFat 2.4, Cholesterol 188.9, Sodium 1504.2, Carbohydrate 21.4, Fiber 4.8, Sugar 11.9, Protein 49.6
CHICKEN PUTTANESCA
Sometimes making your own tomato sauce takes only minutes longer than warming a prepared sauce, yet the result is so much more delicious. This spicy Italian classic meal of chicken, olive-caper tomato sauce and pasta will satisfy the whole family.
Provided by gailanng
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- For the Chicken: Heat 2 teaspoons of oil in a large nonstick skillet over medium-high heat until hot. Season cutlets with salt and pepper; add to hot pan and cook 2 minutes, until browned. Flip; cook just until no longer pink. Transfer cutlets to a baking sheet; cover with foil and place in oven to keep warm.
- For the Puttanesca Sauce: Heat olive oil in a large saucepan over medium heat, then saute the onion and garlic for 5 minutes or until translucent.
- Add anchovies and cook for another minute, breaking up the filets with a wooden spoon.
- Add the chili flakes, capers, olives, tomatoes with juices, fresh basil, salt, pepper and sugar; bring to a boil.
- Reduce heat and simmer for 15-20 minutes. Divide pasta into four bowls and top each with puttanesca sauce, chicken cutlets and grated Parmesan.
Nutrition Facts : Calories 537.4, Fat 22.4, SaturatedFat 3.4, Cholesterol 76, Sodium 770.5, Carbohydrate 54.6, Fiber 8.9, Sugar 4.5, Protein 31.2
CHICKEN PUTTANESCA
A tasty chicken feast under 30 minutes. Serve with your favorite pasta, a salad on the side and dinner is done!
Provided by daisygrl64
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- in a nonstick skillet, melt butter over medium high heat.
- sprinkle chicken with salt, pepper and garlic powder.
- add chicken to skillet and cook until brown on both sides.
- remove from skillet and keep warm.
- with the same skillet, add onions, olives, capers, oregano, pepper flakes and cook until onions are translucent.
- add the wine or broth, stir in the can of tomatoes
- return chicken to skillet.
- reduce heat to medium low, cover and simmer until chicken is no longer pink.
- serve on top of your favorite pasta.
- garnish with parsley.
Nutrition Facts : Calories 364.4, Fat 20.6, SaturatedFat 7.7, Cholesterol 108.1, Sodium 872.4, Carbohydrate 10.4, Fiber 2.4, Sugar 4.9, Protein 31.6
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