Chicken Puttanesca Chicken Puttanesca

Photography: Roger Proulx | Food Styling: Michelle Diamond | Prop Styling: Caroline Simon

  • Total time 30 minutes
  • Portion size 4 servings



Heat 1⁄4 cup oil in saucepan set over medium- high heat; cook onion and garlic until lightly browned, 3 or 4 minutes. Add tomatoes; simmer for 5 minutes.

Add olives, capers, anchovies and tomato paste; simmer for 10 minutes. Season with salt and pepper.

Meanwhile, season chicken with salt. In large skillet set over medium-high heat, cook chicken in remaining oil, turning once, until browned and cooked through, 6 to 8 minutes. Transfer chicken to serving platter; spoon sauce over top. Garnish with oregano and parsley (if using).

Serve this dish with your favourite pasta.

Test Kitchen Tip: Adding a touch of Mutti Tomato Paste is a clever way to thicken up tomato-based sauces. And because it’s made from slow-cooked tomatoes, it packs a huge punch of flavour.

Nutritional facts PER SERVING: about

  • Fibre 5 g
  • Sodium 685 mg
  • Protein 30g
  • Calories 245
  • Total fat 5 g
  • Cholesterol 170 mg
  • Saturated fat 2 g
  • Total carbohydrate 20 g
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Lunch & Dinner

Chicken Puttanesca