Chicken with pasta & puttanesca sauce

SmartPoints® value per serving
Total Time
38 min
5 min
18 min
Traditional puttanesca, a spicy tomato sauce made with capers, anchovies, and crushed red pepper, is simply served with spaghetti noodles. Here, our version incorporates lightly pan-fried chicken and is served over penne pasta. Quick-cooking thin-sliced chicken cutlets work best in this recipe to ensure that the chicken cooks through without burning the crumb coating. If you’d like to make this a more vegetable forward meal, omit the pasta and serve the chicken and sauce with a medley of roasted vegetables like mushrooms, zucchini, and peppers. Or try it over spaghetti squash or spiralized vegetable noodles. Garnish with chopped fresh basil if on hand.


Uncooked whole wheat penne

4 oz

Seasoned breadcrumbs

½ cup(s)


1 large egg(s)

Uncooked boneless skinless chicken breast

20 oz, (4 5-oz. breasts), thin-sliced, cutlets

Olive oil

2 tsp

Plum tomato(es)

6 medium, diced

Uncooked zucchini

½ small, diced

Uncooked anchovies

3 item(s), fillets, minced

Garlic clove(s)

2 medium clove(s), minced


1½ Tbsp, drained


8 large, chopped

Balsamic vinegar

1 tsp

Red pepper flakes

¼ tsp


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