Chicken with Pasta & Puttanesca Sauce
9
Points®
Total time: 45 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Uncooked whole wheat penne
4 oz
Seasoned breadcrumbs
0.5 cup(s)
Egg(s)
1 large egg(s)
Uncooked boneless skinless chicken breast
20 oz
Olive oil
2 tsp
Plum tomato
6 medium
Uncooked zucchini
0.5 small
Olives
8 large
Uncooked anchovies
3 item(s)
Garlic
2 medium clove(s)
Capers
1.5 Tbsp
Balsamic vinegar
1 tsp
Red pepper flakes
0.25 tsp
Instructions
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
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