Thursday, November 01, 2007

Cambridge Cooks: Easy Puttanesca Cambridge Cooks: Easy Puttanesca

Photos: Debra Pearlman

Here's an easy way to make a great Italian meal in 25 minutes.

2 teaspoons olive oil
4 skinless, boneless chicken breast halves cut into 1-inch pieces
2 cups tomato-basil pasta sauce
1/4 - 1/2 cup chopped kalamata olives
1 tablespoon capers (drained)
1/4 teaspoon crushed red peppers
Fresh Parmesan cheese
Fresh basil (optional)

1. Heat oil in a non-stick skillet over medium-high heat
2. Add chicken, sprinkle with salt to taste, saute 5 minutes or until lightly browned
3. Stir in pasta sauce, olives, capers, and pepper
4. Bring to simmer
5. Cook 5 minutes or until chicken is done, stirring frequently

Serve over pasta of your choice (angle hair works really well), grate fresh Parmesan onto the dish and garnish with chopped fresh basil.

Recipe serves 4

This also works well with a mixture of skinless boneless chicken breast and skinless boneless thighs. Other variations include adding thinly sliced fresh garlic, substituting chopped anchovies for the capers, or using veal instead of chicken.

Anyway you serve it, Puttanesca makes a great meal and is even better the second day!



Blogger Laura said...

Yum! That sounds delicious. Debra, is that your recipe? I think I'll try it this weekend...

11:11 AM  
Blogger Debra Pearlman said...

It my variation on a recipe I found in Cooking Light Magazine. I personally like to add the anchovies because I'm a salt-aholic. It can also work well with bone-in chicken, but that takes a lot more time.

2:06 PM  

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