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Chicken Puttanesca Sauté

  • 4servings
  • 20minutes
  • 450calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3
MineralsZinc, Copper, Natrium, Chromium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 oz. uncooked angel hair pasta (capellini)

  2. 1 lb. chicken breast tenders

  3. 1/4 teaspoon salt

  4. 1/8 teaspoon pepper

  5. 1 tablespoon olive oil

  6. 1 (14 1/2-oz.) can diced tomatoes with roasted garlic, undrained

  7. 1/2 cup sliced green olives

  8. 1/8 teaspoon crushed red pepper flakes

  9. 1 (14 1/2-oz.) can cut wax beans, drained

Instructions Jump to Ingredients ↑

  1. Cook pasta to desired doneness as directed on package. Drain well; cover to keep warm.

  2. Meanwhile, pat chicken tenders dry with paper towels; sprinkle with salt and pepper. Heat oil in large nonstick skillet over medium-high heat until hot. Add chicken tenders; cook 4 to 6 minutes or until lightly browned, turning once.

  3. Add tomatoes, olives and pepper flakes; cook 4 to 6 minutes or until chicken is no longer pink in center and liquid has been reduced slightly. Add beans; cook an additional 2 to 3 minutes or until beans are thoroughly heated.

  4. Place cooked pasta in large bowl. Top with chicken mixture.

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