Photo of Chicken with Pasta & Puttanesca Sauce by WW

Chicken with Pasta & Puttanesca Sauce

Points® value
Total Time
30 min
10 min
20 min
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.


Uncooked whole wheat penne

4 oz

Seasoned breadcrumbs

½ cup(s)


1 large

Uncooked boneless skinless chicken breast

20 oz, (4 5-oz. breasts), each thinly sliced into cutlets

Olive oil

2 tsp(s)

Plum tomato

6 medium, finely chopped


½ small, finely chopped


8 large, pitted, Sicilian variety, chopped

Uncooked anchovies

3 item(s), fillets, finely chopped


2 clove(s), large, finely chopped


1½ tbsp(s), drained

Balsamic vinegar

1 tsp(s)

Crushed red pepper flakes

¼ tsp(s)


  1. Cook the penne according to the package directions. Drain the pasta and keep warm.
  2. Meanwhile, spread the breadcrumbs onto a sheet of wax paper. In a large shallow bowl or pie plate, lightly beat the egg. Dip the chicken into the egg, then coat on both sides with the breadcrumbs, pressing lightly so the crumbs adhere.
  3. In a 12-inch nonstick skillet, heat the oil over medium. Add the chicken and cook until browned and cooked through, 6 to 8 minutes, turning once. Transfer to a platter and keep warm.
  4. Add the tomatoes, zucchini, olives, anchovies, garlic, capers, vinegar, and crushed red pepper to the pan. Increase heat to medium-high and cook until the tomatoes are softened, about 5 minutes, stirring occasionally. Spoon the sauce over the chicken and serve with the pasta.
  5. Serving size: 1 cutlet, ½ cup sauce, and ½ cup pasta