Thursday, September 1, 2011
Chicken with Puttanesca Sauce
Tonight on the menu was a delicious recipe from Sandra Lee's Semi-Homemade current fall issue. Really good, really simple and I really want to share it with you.
I like how easy her recipes are and how she uses simple and uncomplicated ingredients. The only thing I did not use was capers...not a fan of those!
The chicken is browned and then simmered in the other ingredients (minus the pasta, of course)
Serve over a fun pasta - I used Campanelle tonight! Mr. John gave this 4 stars and he has called the leftovers for himself!
Chicken Thighs with Puttanesca Sauce Serves: 2-3 Calories: NA Prep Time to Table: 1 hour
Recipe : Sandra Lee Sept/Oct 2011
-8 oz. pasta (I used Campanelle)
-4 chicken thighs/drumstick combo (bone in, skin on)
-1 tsp salt
-1/2 tsp pepper
-2 tsp canola oil
-14.5 oz can fire-roasted diced tomatoes with garlic
-1 tbl tomato paste
-1/2 cup chopped kalamata olives
-1 tbl capers (I did not use)
-1/2 tsp crushed red pepper (or more to taste)
1. Cook pasta and keep warm
2. Remove skin and extra fat from chicken, sprinkle with S&P. Add oil to skillet over medium heat and cook chicken for 7 minutes – turning a couple of times until brown.
3. Slowly add tomatoes, paste and olives (capers optional), stir to combine, bring to boil, reduce heat and cover and simmer for 30 minutes
4. Serve over cooked pasta