A simple blog about food, cooking, family, friends and the fun of ultra running. From the eyes of Chef Bill Bailey.

Wednesday, March 3, 2010

Chicken Puttanesca with Bowtie Pasta

I've add olives, capers, crushed red pepper, and fresh basil to bottled pasta sauce for a quick variation on the traditional version.

8 ounces uncooked Bowtie pasta
2 teaspoons olive oil
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
2 cups Muir Glen Organic tomato-basil pasta sauce
1/4 cup pitted and coarsely chopped kalamata olives
1 tablespoon capers
1/4 teaspoon crushed red pepper
1/4 cup (1 ounce) preshredded Parmesan cheese
Chopped fresh basil or basil sprigs (optional)

Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.
Heat oil in a large nonstick skillet over medium-high heat. Cut chicken into 1-inch pieces. Add chicken to pan; sprinkle evenly with salt. Cook chicken 5 minutes or until lightly browned, stirring occasionally. Stir in pasta sauce, olives, capers, and pepper; bring to a simmer. Cook 5 minutes or until chicken is done, stirring frequently. Arrange 1 cup pasta on each of 4 plates; top with 1 1/2 cups chicken mixture. Sprinkle each serving with 1 tablespoon cheese. Garnish with chopped basil or basil sprigs, if desired.

Yield: 4 servings
CALORIES 530 (21% from fat); FAT 12.4g (sat 2.8g,mono 6.6g,poly 2g); IRON 4.2mg; CHOLESTEROL 104mg; CALCIUM 165mg; CARBOHYDRATE 55g; SODIUM 971mg; PROTEIN 51.8g; FIBER 2.1g

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