Puttanesca Chutney Over Chicken With Potatoes And Broccoli Recipes

CHICKEN PUTTANESCA PASTA

Chicken Puttanesca Pasta image

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

Ingredients

2 tablespoons olive oil
1 yellow onion, diced
3 cloves garlic, minced
1 tablespoon anchovy paste
2 tablespoons tomato paste
One 28-ounce can crushed tomatoes
Crushed red pepper, optional
1 cup pitted green olives
2 tablespoons drained capers
1 teaspoon dried Italian seasoning
Kosher salt and freshly ground black pepper
1 rotisserie chicken, separated into leg and thigh pieces, breast meat cut from bone and sliced
One 16-ounce package spaghetti
Fresh oregano leaves, for garnish

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.

ROASTED CHICKEN BREASTS WITH POTATOES AND BROCCOLI

Roasted Chicken Breasts with Potatoes and Broccoli image

Using the spice rub from the popular "Roast Sticky Chicken-Rotisserie Style" recipe found on this site, make a complete one-skillet roasted chicken breast dinner in less than an hour.

Provided by JOYOSITY

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 50m

Yield 4

Number Of Ingredients 14

Ingredients

2 teaspoons kosher salt
1 teaspoon paprika
½ teaspoon onion powder
½ teaspoon dried thyme
½ teaspoon ground white pepper
¼ teaspoon cayenne pepper
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
2 tablespoons salted butter
2 whole bone-in chicken breasts with skin
4 medium red potatoes, cut into 1-inch wedges
3 bunches broccoli, cut into florets
1 pinch salt to taste
1 clove garlic, chopped

Steps:

Preheat the oven to 450 degrees F (230 degrees C).
Mix salt, paprika, onion powder, thyme, white pepper, cayenne, black pepper, and garlic powder together in a bowl. Rub 1/2 of the spice mix liberally all over the chicken breasts, including under the skin. Reserve the remaining mix.
Melt butter in a large cast iron skillet over medium-high heat. Place the chicken breasts, skin-side down, into the melted butter and and brown, without moving, for 5 minutes.
In the meantime, toss potatoes with the rest of the spice mix.
Remove chicken from the pan and add potatoes to the bottom of the skillet in a single layer. Place chicken breasts, skin-side up back on top of the potato wedges and place in the preheated oven.
Roast in the preheated oven until chicken is no longer pink in the center and juices run clear, 18 to 20 minutes.
While the chicken and potatoes are roasting, salt the broccoli florets lightly.
Remove the chicken, add the broccoli to the skillet, and toss with the chicken drippings and potatoes. Add chopped garlic. Return the skillet to the oven and roast until broccoli is tender, 8 to 10 minutes.

Nutrition Facts : Calories 473.9 calories, Carbohydrate 50.2 g, Cholesterol 96.7 mg, Fat 14.6 g, Fiber 9.9 g, Protein 39.6 g, SaturatedFat 6 g, Sodium 1196.3 mg, Sugar 6.2 g

PUTTANESCA SAUCE WITH BROCCOLI

Puttanesca Sauce With Broccoli image

I love this sauce! As I always have the ingredients on hand, this is a simple, yet tasty sauce to have on hand. I adapted this recipe from a number of sources and came up with this

Provided by Abby Girl

Categories Penne

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
3 -6 garlic, minced
28 ounces tomatoes
1/2 teaspoon oregano
4 anchovy fillet, rinsed and chopped
12 Greek olives, chopped
2 tablespoons capers, rinsed and drained
1/4-1/2 teaspoon red pepper flakes
parmesan cheese, freshly grated
2 -3 cups broccoli florets, steamed
1/2 lb gnocchi or 1/2 lb pierogi

Steps:

Heat oil and cook garlic.
Add tomatoes and liquid and cook for 30 minutes.
Just before serving, add remaining ingredients.

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