Photo of Grilled chicken with puttanesca sauce by WW

Grilled chicken with puttanesca sauce

Points® value
Total Time
29 min
18 min
6 min
Puttanesca is a wonderful piquant red sauce featuring the bold flavours of olives, capers and anchovy paste.


Uncooked boneless skinless chicken breast

1 pound(s), (450 g), cutlets

Kosher salt

½ tsp(s), (2 ml)

Black pepper

¼ pinch(es), (1 ml)

Olive oil cooking spray

2 spray(s)

Grape tomatoes

1½ cup(s), (375 ml), quartered


8 small, pitted, coarsely chopped


1 tbsp(s), (15 ml), drained

Extra virgin olive oil

1 tbsp(s), (15 ml),

Crushed red pepper flakes

tsp(s), (0.5 ml) (1 pinch)

Anchovy paste

1 tsp(s), (5 ml, optional)

Fresh basil

2 tbsp(s), (30 ml), fresh, slivered

Garlic clove

2 clove(s), medium, minced


  1. Coat a grill pan with cooking spray; set pan over mediumhigh heat. (Alternately, coat an outdoor grill with cooking spray; heat to medium-high).
  2. Sprinkle chicken with salt and pepper; grill 2-3 minutes. Flip chicken; grill until just cooked through, 1-2 minutes more. Transfer to a platter; let rest 5 minutes.
  3. While chicken rests, in a medium bowl, combine tomatoes, olives and capers; set aside.
  4. Warm oil in a small skillet over medium heat; add garlic and crushed red pepper. Sauté until just fragrant, about 30 seconds; stir in anchovy paste if using.
  5. Add anchovy mixture to tomato mixture; stir gently. Sprinkle with basil; stir gently. Serve chicken with sauce spooned over top.


It’s best to use chicken breasts that are the same thickness so they cook at the same rate. If necessary, lightly pound chicken to an even thickness. Serving size: 3 oz chicken and ½ c sauce