Chicken Puttanesca Sauté Recipes

CHICKEN PUTTANESCA SAUTé

Steps:

• Cook pasta to desired doneness as directed on package. Drain well; cover to keep warm.
• 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.
• 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.
• Place cooked pasta in large bowl. Top with chicken mixture.

CHICKEN PUTTANESCA PASTA

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.

CHICKEN PUTTANESCA

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.

CHICKEN PUTTANESCA

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!

PENNE PUTTANESCA WITH CHICKEN

Steps:

• Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.
• Meanwhile, sprinkle chicken with salt and pepper. Heat reserved oil from anchovies in heavy large skillet over medium-high heat. Add chicken and chopped anchovies; sauté until chicken is no longer pink, about 3 minutes. Add garlic and sauté 1 minute. Add tomatoes, olives, capers, and dried crushed red pepper. Simmer over medium heat until slightly thickened, stirring occasionally, about 5 minutes. Add parsley and drained pasta; stir to coat. Season with salt and pepper.