Kook’s Korner: Chicken Puttanesca Recipe

Ingredients

3 Tbs. extra-virgin olive oil
1 lb. chicken breast cutlets – thinly sliced or pounded to 1/2″ or less
4 cloves garlic, minced
4 chopped kalamata olives
1/2 tsp. dried oregano
1 15 oz. can no-salt-added diced tomatoes
1 Tbs. capers
1 15 oz. can no-salt-added cannellini or navy beans, drained

Directions

Heat the oil in a large skillet over medium-high heat until the oil is shimmering.  Saute the chicken until browned on one side, about 3 minutes, then saute the other side until just opaque, about 30 seconds.  Remove the chicken from the skillet and reduce the heat to low.

Saute the garlic, olives, and oregano for 1 minute.  Add the tomatoes, capers, and beans and simmer until slightly thickened, about 8 minutes.

Return the chicken to the skillet to heat through.  Serves 4.

Per Serving

Calories: 340
Total Fat: 15 g (Sat Fat: 2 g)
Protein: 31 g
Sodium: 390 mg
Cholesterol: 75 mg
Carbohydrates: 20 g
Fiber: 5 g

Source: Kate Sherwood, Nutrition Action Healthletter, September 2010

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2 Comments »

  1. Looks good!

    • swhteam said

      Thanks! Have you tried it yet?

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