Best Chicken Puttanesca Pasta Recipes

Chicken Puttanesca Pasta image

Provided by Kardea Brown

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

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.

Chicken Thighs, Mushrooms, Pasta Puttanesca image

Provided by Nado2003

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1 (2 ounce) can rolled anchovies over capers (optional)
4 chicken thighs
2 garlic cloves, minced
1 onion, chopped
salt and pepper, to taste
1/4 teaspoon red pepper flakes
8 ounces fresh mushrooms (Sliced Shiitake and Crimini combination)
1/4 cup red wine
2 cups tomatoes, chopped (or 15oz can of chopped tomatoes)
8 ounces tomato sauce
1/4 cup fresh basil (shredded, or use fresh flat leaf parsley)
8 ounces pasta (whole wheat spaghetti)
1/4 cup parmesan cheese (optional)

Steps:

Cook pasta per package directions. While pasta is cooking.
Heat large non-stick skillet on med-high, drain olive oil from anchovies into heated skillet, when hot, add anchovies and capers. Saute for about 20 seconds. The anchovies will disintegrate into the sauce, infusing it with flavor, no fish will be visible when you are done.
Add garlic and black pepper, saute for 20 seconds.
Add chicken thighs and brown both sides - about 3 minutes per side.
Add onions - stir onions around chicken, until sweated about 5 minutes. It's OK if some of the onion gets brown.
Add tomatoes and tomato sauce, red wine and red pepper flakes. Cover and simmer on med. heat until thighs are cooked (time depends on the size of the thighs and bone-in or boneless). (I used boned in so I made sure to cook the chickens for about another 9 minutes).
Add fresh sliced mushrooms and simmer, uncovered, until mushrooms are soft (about 1 minute).
Salt to taste. Anchovies are salty so salt accordingly.
Serve over hot pasta, sprinkle with fresh basil (or parsley) and cheese (optional).

Nutrition Facts : Calories 484.9, Fat 15.8, SaturatedFat 4.4, Cholesterol 79, Sodium 383, Carbohydrate 56.1, Fiber 4.9, Sugar 8.1, Protein 27.5