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Chicken Pasta Puttanesca

Ingredients

  • 5 tbsp Olive oil, divided
  • 3 Western Family boneless, skinless chicken breasts, cut into bite-size pieces
  • salt, pepper and a pinch of chili flakes
  • 1 Onion, sliced
  • 3 Cloves garlic, finely chopped
  • 1 tsp (5mL) Anchovy paste
  • 1 (140z) Can diced tomatoes
  • 1/3 cup (80mL) Pitted Kalamata, roughly chopped
  • 2 tbsp (30mL) Capers
  • 1 tsp (5mL) Lemon zest
  • 1 tsp (5mL) Italian seasoning
  • 1 tbsp (15mL) Chopped fresh parsley
  • 1/2 lb (225g) Western Family spaghetti
  • 1/3 cup (80mL) Freshly grated Parmesan cheese

Directions

HEAT 2 tbsp (30mL) olive oil in a large skillet over medium- high. Season chicken with salt and pepper and cook, stirring frequently for 8-10 minutes or until golden brown. Remove chicken from the pan and set aside.

HEAT remaining oil in the same skillet. Add onion and garlic, saute for 3-4 minutes or until soft and fragrant. Add anchovy paste, tomatoes, olives, capers, lemon zest and Italian seasoning. Reduce heat to medium- low and simmer for 6-8 minutes. Return chicken to the pan and continue to cook for another 3-4 minutes or until the internal temperature reaches 165° F (74° C). Adjust seasoning to taste.

Toss cooked pasta with sauce and serve sprinkled with fresh parsley and Parmesan cheese.

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Related Recipes

Chicken Pasta Puttanesca

Ingredients

  • 5 tbsp Olive oil, divided
  • 3 Western Family boneless, skinless chicken breasts, cut into bite-size pieces
  • salt, pepper and a pinch of chili flakes
  • 1 Onion, sliced
  • 3 Cloves garlic, finely chopped
  • 1 tsp (5mL) Anchovy paste
  • 1 (140z) Can diced tomatoes
  • 1/3 cup (80mL) Pitted Kalamata, roughly chopped
  • 2 tbsp (30mL) Capers
  • 1 tsp (5mL) Lemon zest
  • 1 tsp (5mL) Italian seasoning
  • 1 tbsp (15mL) Chopped fresh parsley
  • 1/2 lb (225g) Western Family spaghetti
  • 1/3 cup (80mL) Freshly grated Parmesan cheese

Directions

HEAT 2 tbsp (30mL) olive oil in a large skillet over medium- high. Season chicken with salt and pepper and cook, stirring frequently for 8-10 minutes or until golden brown. Remove chicken from the pan and set aside.

HEAT remaining oil in the same skillet. Add onion and garlic, saute for 3-4 minutes or until soft and fragrant. Add anchovy paste, tomatoes, olives, capers, lemon zest and Italian seasoning. Reduce heat to medium- low and simmer for 6-8 minutes. Return chicken to the pan and continue to cook for another 3-4 minutes or until the internal temperature reaches 165° F (74° C). Adjust seasoning to taste.

Toss cooked pasta with sauce and serve sprinkled with fresh parsley and Parmesan cheese.