Prep Time: 10 minutes
Cooking Time: 25 minutes
Puttanesca is a tomato based cooking sauce, flavored with garlic, anchovies, capers, and olives. Its etymology is quite interesting. Originally from the Italian puttanesca (“like a prostitute”) whose root word was puttana (“prostitute”). We are using its modern English derivative in this super easy, incredibly tasty, and extremely elegant one-skillet dish.
2 Tbs. olive oil
1 1/4 lb.s skinless, boneless breast halves
3 cloves garlic, minced (how to)
1 can (10.5 oz.) condensed French onion soup
1 can (14.5 oz.) diced tomatoes, undrained
1/3 cup pitted kalamata olives, cut in half
3 Tbs. capers, rinsed and drained
1/8 tsp. cayenne (crushed red pepper)
2 tsp. anchovy paste
1. Heat the olive oil in a large sauté pan, over medium-high heat. Add the chicken and cook for 8-10 minutes, until well browned on both sides. Remove the chicken from the skillet and drain on paper towel.
2. Reduce the heat to medium. Add the garlic to the skillet and cook for 1 minute, stirring constantly. Stir in the soup, tomatoes (with liquid), olives, capers, red pepper and anchovy paste, and heat to a boil. Cook for 10 minutes.
3. Return the chicken to the skillet. Reduce the heat to low. Cook for 5 minutes, or until the chicken is cooked through.
If you have leftovers, simply cube up the chicken, reheat, and serve over white rice, or my favorite, linguine.
Original Recipe Source: Campbell’s Kitchen