• 6servings
  • 30minutes
  • 530calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3
MineralsNatrium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 box(es) uncooked Dreamfields Spaghetti

  2. 1/3 cup(s) olive oil

  3. 1 1/2 pound(s) boneless, skinless chicken thighs , cut into bite-sized pieces 7 clove(s) garlic , minced 2 can(s) (14 1/2 ounces each) diced tomatoes , reserve liquid 15 Kalamata or black olives , pitted and finely chopped 4 anchovy fillets , finely chopped 3 tablespoon(s) capers , drained 3 tablespoon(s) tomato puree

  4. 1/2 teaspoon(s) crushed red pepper flakes , or to taste Kosher salt

  5. Freshly ground pepepr

Instructions Jump to Ingredients ↑

  1. Cook pasta according to package directions. Drain and return to pan.

  2. Meanwhile, heat half of olive oil in large skillet over medium-high heat. When hot, add half of chicken pieces. Cook about 5 minutes, until chicken is cooked through, stirring frequently. Remove chicken from skillet. Repeat with remaining oil and chicken. Remove chicken from skillet.

  3. Add garlic to skillet. Cook 1 to 2 minutes until golden, watching carefully so garlic does not burn. Once garlic begins to turn golden, add tomatoes. Cook 2 minutes; stir in olives, anchovies, capers, tomato puree, and red pepper flakes. Cook 10 minutes, stirring occasionally.

  4. Return chicken to skillet; heat through. Add spaghetti, toss to coat. Season with salt and pepper as desired. If sauce is too thick, add all or part of the reserved tomato liquid until sauce is desired consistency.

  5. Tips & Techniques *Each serving of this recipe has 15g digestible carbohydrates. If traditional pasta is used in this recipe there is a total of 55g carbohydrate.


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