Chicken puttanesca

Prep 15 min
Total 35 min
Serves 4

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2 tsp
olive oil, divided
skinless, boneless chicken breasts, thinly sliced
1/2 450-g pkg
rigatoni pasta
garlic clove, minced
796-mL can
whole tomatoes
1/2 cup
black olives, pitted and coarsley chopped
2 tbsp
capers, coarsely chopped
1/4 cup
chopped parsley
1/4 cup
grated parmesan, optional


  • HEAT an extra-large non-stick frying pan over medium-high. Add 1 tsp oil, then chicken. Sauté chicken until no pink remains, about 4 min. Transfer to a plate.
  • HEAT remaining 1 tsp oil in pan. Add garlic and chili flakes and cook for 30 sec. Add tomatoes, breaking them up with a wooden spoon. Stir in olives and capers. Reduce heat to medium-low. Simmer until sauce thickens, about 10 to 12 min.
  • COOK pasta in a large pot of boiling water according to package directions, omitting salt, until tender, 8 to 10 min.
  • DRAIN pasta, then stir into sauce with chicken and parsley. Toss to combine. Sprinkle with parmesan.


Calories 383, Protein 28 g, Carbohydrates 52 g, Fat 7 g, Fibre 4 g, Sodium 583 mg. Excellent source of Vitamin C
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