Chicken Puttanesca in 10 minutes! Perfect for a busy weeknight. By the way, the word Puttanesca comes from "ladies of the night" because the dish is full of color and zing! This is basically a “dump-and-stir” recipe, meaning you simply toss everything into the skillet and let the pan and heat do the work! Feel free to add any vegetables you have handy (I like to add sundried tomatoes when I have them).
Chicken
Puttanesca
2
1/4 cups reduced-sodium chicken broth, divided
1
cup whole grain couscous
2
teaspoons extra virgin olive oil
4
boneless skinless chicken breast halves (about 4 ounces each)
Salt
and freshly ground black pepper
4
cups cherry tomatoes or grape tomatoes
2
cups frozen whole baby onions (about 10 ounces)
1
cup baby carrots
1
cup frozen green peas
16
pitted Greek olives
1
tablespoon drained capers
1
teaspoon dried oregano
1/4
cup fresh basil leaves
In
a small saucepan, bring 1 1/4 cups of the chicken broth to a boil. Add couscous, stir, cover and remove from
heat. Let stand 5 minutes.
Meanwhile,
heat oil in a large skillet over medium-high heat (the skillet should be large
enough to hold 4 chicken breasts without overlapping). Season both sides of chicken with salt and
pepper. Add chicken to hot pan and cook
30 seconds per side, until golden. Add
remaining cup of broth, tomatoes, onions, carrots, peas, olives, capers, and
oregano and bring to a boil. Cook 5
minutes, until chicken is cooked through and tomatoes start to break down. Tear basil leaves into small pieces over pan
and stir to combine. Serve chicken and
vegetables over couscous.
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