Chicken with Pasta & Puttanesca Sauce
6
Points®
Total Time
45 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
Puttanesca—a tomato sauce seasoned with capers, anchovies, and olives—is traditionally tossed with spaghetti for a simple, rustic meal. For a more protein-forward approach, this dish spoons the pungent sauce over crispy pan-fried chicken breast and whole-wheat penne pasta. Thinly slicing the chicken before coating allows the poultry to cook through without the crust overbrowning.
Ingredients
Uncooked whole wheat penne
4 oz
Seasoned breadcrumbs
½ cup(s)
Egg
1 large egg(s)
Uncooked boneless skinless chicken breast
20 oz, 4 (5-oz) skinless boneless chicken breasts, each thinly sliced into 2 cutlets
Olive oil
2 tsp
Plum tomato
6 medium, finely chopped
Uncooked zucchini
½ small, finely chopped
Olives
8 olive(s), large, large Sicilian, pitted, chopped
Uncooked anchovies
3 item(s), fillets, finely chopped
Garlic
2 clove(s), finely chopped
Capers
1½ Tbsp, drained
Balsamic vinegar
1 tsp
Red pepper flakes
¼ tsp