Quick Chicken Puttanesca Recipes

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CHICKEN PUTTANESCA



Chicken Puttanesca image

This lovely, gutsy sauce goes wonderful with chicken that has been sauteed first, then gently simmered in the sauce to absorb all the flavours. No need to miss out on the pasta either, as green tagliatelle is the perfect accompaniment! Recipe courtesy of The Delia Collection: Chicken. We love this!

Provided by MarieRynr

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

4 part-boned chicken breasts, skin on (about 8 oz each)
2 tablespoons extra virgin olive oil
2 cloves garlic, crushed
1 fresh red chile, deseeded and finely chopped
14 ounces tinned italian chopped tomatoes
1 1/2 tablespoons tomato puree
6 ounces pitted black olives, roughly chopped
1 1/2 tablespoons capers, rinsed and drained
1 tablespoon chopped fresh basil, plus a few extra sprigs,to garnish
12 ounces dried spinach tagliatelle pasta noodles, to serve
salt & freshly ground black pepper

Steps:

  • Begin by heating the oil in the frying pan until it's very hot.
  • Wipe the chicken breasts with paper towel, then season them with salt and pepper.
  • Saute them in the hot oil over a medium heat until they are a rich golden colour n both sides.
  • This will take 5 or 6 minutes.
  • Transfer the chicken to a plate and add the garlic and chilli to the pan and fry these briefly for about 30 seconds.
  • After that, add the tomatoes, tomato puree, olives, capers, chopped basil and some seasoning.
  • Stir everything well, bringing it up to a gentle simmer, then return the chicken breasts to the pan, skin side up, pushing them well down into the sauce and basting a little over the top.
  • Simmer for 40 to 45 minutes, uncovered, until the chicken has cooked and the sauce has reduced and thickened.
  • About 15 minutes before the end of the cooking time, put a large pan of salted water on to heat and bring it up to the boil.
  • Then boil the tagliatelle according to the package directions.
  • After that, quickly drain and serve with the chicken, sauce spooned over, tagliatelle on the side.
  • Garnish with the fresh sprigs of basil and enjoy!

CHICKEN PUTTANESCA PASTA



Chicken Puttanesca Pasta image

This is my super-fast version of the pasta dish that originated in Naples, Italy. In addition to the classic ingredients of tomatoes, olives, garlic and anchovies, I nestle cut-up rotisserie chicken in the sauce as it simmers for a hearty weeknight meal that's ready in a flash.

Provided by Kardea Brown

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons olive oil
1 yellow onion, diced
3 cloves garlic, minced
1 tablespoon anchovy paste
2 tablespoons tomato paste
One 28-ounce can crushed tomatoes
Crushed red pepper, optional
1 cup pitted green olives
2 tablespoons drained capers
1 teaspoon dried Italian seasoning
Kosher salt and freshly ground black pepper
1 rotisserie chicken, separated into leg and thigh pieces, breast meat cut from bone and sliced
One 16-ounce package spaghetti
Fresh oregano leaves, for garnish

Steps:

  • Heat the oil in a large skillet over medium-high heat. Add the onion, garlic and anchovy paste and cook until fragrant, about 2 minutes. Add the tomato paste, crushed tomatoes, and crushed red pepper, if using. Cook until the sauce thickens, about 10 minutes.
  • Stir in the olives, capers and Italian seasoning. Season to taste with salt and pepper. Nestle the chicken pieces in the sauce. Simmer until the chicken is warmed through, about 10 minutes.
  • Meanwhile, cook the spaghetti according to the package directions. Serve the chicken and sauce over the spaghetti and garnish with the oregano.

CHICKEN PUTTANESCA



Chicken Puttanesca image

Classic Italian puttanesca sauce is typically served over pasta, but it is paired with chicken in this comforting weeknight dish. Chicken thighs are browned, then set aside while you assemble a simple but bold tomato sauce made with briny capers and olives, salty anchovies and spicy red-pepper flakes. Serve the chicken over rice, orzo or egg noodles, with a hunk of bread to round out the meal.

Provided by Colu Henry

Categories     dinner, weekday, poultry, main course

Time 40m

Yield 4 servings

Number Of Ingredients 13

1 1/2 to 2 pounds bone-in, skin-on chicken thighs
Kosher salt and black pepper
1 tablespoon grapeseed or canola oil
1 medium red or yellow onion, thinly sliced
3 garlic cloves, thinly sliced
4 to 5 anchovies, roughly chopped
1/2 teaspoon red-pepper flakes
1 tablespoon tomato paste
1 (28-ounce) can whole tomatoes, gently crushed with your hand or a spoon
1/2 cup roughly chopped pitted black or green olives
2 tablespoons capers, rinsed well if in salt
2 tablespoons roughly chopped Italian parsley
1 tablespoon fresh oregano leaves (optional)

Steps:

  • Pat chicken thighs dry and season well with salt and pepper. In a deep-sided 12-inch skillet, heat the oil over medium-high. When the oil shimmers, add the chicken thighs, skin-side down, and cook undisturbed until nicely browned, 5 to 6 minutes. Flip and brown the other side of the chicken thighs, 4 to 5 minutes more. Transfer to a plate and set aside.
  • Pour off and discard all but 2 tablespoons of fat from the pan and return the pan to medium heat. Add the onion and cook until softened, 2 to 3 minutes. Add the garlic, anchovies and red-pepper flakes, and cook, stirring occasionally, until the garlic is pale golden and the anchovies have dissolved, about 2 minutes.
  • Add the tomato paste and stir until dissolved, then stir in the tomatoes and their juices, scraping up any brown bits that have collected at the bottom of the pan. Stir in the olives and capers, then add the chicken back to the skillet along with any juices that have accumulated. Simmer until the flavors meld and the chicken cooks through, 15 to 20 minutes, adding a tablespoon or so of water if the sauce begins to look dry.
  • Taste and adjust seasonings accordingly. Scatter with parsley and oregano, if using. Divide chicken among plates or bowls, spooning additional sauce over top.

PUTTANESCA I



Puttanesca I image

Named after the Italian ladies of the night, this sauce goes well with any type of spaghetti.

Provided by Pooche

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 4

Number Of Ingredients 9

8 ounces pasta
½ cup olive oil
3 cloves garlic, minced
2 cups chopped tomatoes, pushed through a sieve
4 anchovy filets, rinsed and chopped
2 tablespoons tomato paste
3 tablespoons capers
20 Greek olives, pitted and coarsely chopped
½ teaspoon crushed red pepper flakes

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
  • Heat oil in a skillet over low heat; cook garlic in oil until golden. Add sieved tomatoes, and cook 5 minutes. Stir in anchovies, tomato paste, capers, olives, and red pepper flakes. Cook 10 minutes, stirring occasionally.
  • Toss pasta with sauce, and serve.

Nutrition Facts : Calories 489.9 calories, Carbohydrate 38.7 g, Cholesterol 44.3 mg, Fat 34 g, Fiber 4.1 g, Protein 9.3 g, SaturatedFat 4.7 g, Sodium 727.7 mg, Sugar 3.4 g

CHICKEN-AND-POLENTA PUTTANESCA MELTS



Chicken-and-Polenta Puttanesca Melts image

In this quick and easy weeknight dinner, the famously punchy puttanesca sauce is poured over tender slices of precooked polenta and thin chicken cutlets. Topped with creamy mozzarella, the result is a hearty dinner with plenty of zippy sauce to keep every bite interesting.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 25m

Number Of Ingredients 10

8 slices (each 1/2 inch thick) precooked polenta, such as San Gennaro (about 12 ounces total)
1 pound chicken cutlets (4 large pieces, each 1/2 inch thick)
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
3/4 cup mixed pitted olives, halved
2 tablespoons capers
1 tablespoon minced garlic (from 2 to 3 cloves)
1 1/2 cups homemade or store-bought marinara sauce
3 ounces low-moisture mozzarella, such as Polly-O
Chopped fresh parsley leaves, for serving (optional)

Steps:

  • Preheat broiler with rack 6 inches from heating element. Season polenta and chicken with salt and pepper. Heat a large ovenproof skillet (preferably cast iron) over medium-high; swirl in 2 tablespoons oil. Add polenta and cook, flipping once, until golden and crisp on edges, about 4 minutes. Transfer to a plate.
  • Add chicken to skillet; cook until browned on edges and cooked through, about 2 minutes a side. Transfer to plate. Add 1 tablespoon oil, olives, capers, and garlic to skillet; cook until fragrant, 30 seconds.
  • Stir marinara into skillet; bring to a boil. Remove from heat; nestle in chicken and polenta, shingling them and spooning some sauce over top. Sprinkle with cheese; broil until bubbly, 4 to 5 minutes. Top with parsley; serve.

CHICKEN PUTTANESCA



Chicken Puttanesca image

Provided by Florence Fabricant

Categories     dinner, easy, quick, main course

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 13

3 tablespoons extra-virgin olive oil
1/2 cup finely chopped onion
2 teaspoons minced garlic
1 cup finely chopped ripe plum tomatoes
1 tablespoon drained capers
4 flat anchovies, drained and minced
8 oil-cured black olives, pitted and chopped
1/2 teaspoon dried oregano
Pinch of hot red peppers
1 tablespoon red wine vinegar
3 cups diced cooked chicken
Salt and freshly ground black pepper
1 tablespoon finely chopped fresh basil

Steps:

  • Heat two tablespoons of the oil in a large skillet. Add the onion and garlic and saute over medium-low heat until tender but not brown.
  • Increase heat to high, add the tomatoes and cook until they have softened and much of the liquid in the pan has evaporated, about five minutes. Remove from heat and stir in capers, anchovies, olives, oregano and red peppers. Stir in vinegar and remaining tablespoon of oil. Allow sauce to cool to room temperature.
  • Mix chicken with the cooled tomato sauce, season to taste with salt and pepper as desired and garnish with basil.

Nutrition Facts : @context http, Calories 200, UnsaturatedFat 9 grams, Carbohydrate 3 grams, Fat 12 grams, Fiber 1 gram, Protein 19 grams, SaturatedFat 2 grams, Sodium 297 milligrams, Sugar 1 gram

QUICK CHICKEN PUTTANESCA



Quick Chicken Puttanesca image

An Italian classic ready in 20 minutes, from Cooking Light. This version is different than similar Puttanesca recipes. The choice of ingredients and much quicker cooking time give a new twist to an old classic that makes it possible to have a tasty dinner even on a busy night when there is so little time to spend in the kitchen. To keep total cooking time at 20 minutes, chop the olives, onion, garlic, tomato and anchovy while the pasta and chicken are cooking.

Provided by Northwestgal

Categories     Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

8 ounces angel hair pasta
1 1/2 tablespoons olive oil, divided
4 chicken breasts, cutlets (thin, about 4-oz each)
1/4 cup minced fresh onion
3 garlic cloves, minced
2 cups chopped tomatoes (canned is OK)
1/4 cup sliced green olives
1 tablespoon chopped freh oregano
1 1/2 teaspoons capers, chopped
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1 canned anchovy fillet, chopped

Steps:

  • Cook pasta according to package directions. When done, drain in colander; set aside.
  • While pasta is cooking, heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken to pan; cook 5 minutes or until done, turning once. Remove chicken from pan; keep warm.
  • Add remaining oil, onion, and garlic to pan, and sauté 1 minute, stirring often to deglaze pan. Add tomato and remaining ingredients. Bring to a simmer, and cook for 9 minutes or until sauce is slightly thickened, stirring occasionally.
  • Serve chicken on top of angel hair pasta and top with the tomato mixture.

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