Ingredients
- 2 large Chicken breast boneless skinless butterflied
- 2 tbsp Extra-virgin olive oil plus more for drizzling
- 3 cups Eggplant diced into bitesized pieces
- 1 cup Yellow squash diced into bitesized pieces
- 1/4 cup Red onion chopped
- 4 cloves Garlic sliced
- 1/2 tsp Dried oregano
- 1/3 cup Kalamata olives halved
- 2 tsp Capers
- 1/2 cup Chicken broth
- 2 tbsp Tomato paste
- 1/2 cup Orzo pasta
- 4 slices Crusty bread
- 2 tbsp Fresh parsley chopped
Instructions
- Season the chicken on both sides with salt and pepper.
- Heat a non-stick pan over medium heat. Once hot, add the oil. Brown the chicken on both sides then remove from the pan and set aside.
- Add the eggplant and squash to the pan. Sauté until nicely browned. Then add the onion, garlic, and oregano; sauté until softened. Stir in the olives, capers, broth, and tomato paste. Bring to a low simmer, stirring occasionally, add the chicken to the pan and cook to an internal temperature of 160 degrees using a thermometer. (The sauce should be a thickened creamy consistency, add more broth during cooking if needed to thin out or to add a bit more volume to the sauce).
- In the meantime, in a pot of salted boiling water, cook the orzo according to the directions on the package. Drain well, drizzle with olive oil, season with salt and pepper to taste. Set aside and keep covered to stay warm until serving.
- Serve all together with bread. Garnish with parsley.
Nutrition
Calories: 435kcal | Carbohydrates: 59g | Protein: 24g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 772mg | Potassium: 698mg | Fiber: 5g | Sugar: 6g | Vitamin A: 429IU | Vitamin C: 15mg | Calcium: 70mg | Iron: 4mg
Puttanesca Chicken
Ingredients
- 2 large Chicken breast boneless skinless butterflied
- 2 tbsp Extra-virgin olive oil plus more for drizzling
- 3 cups Eggplant diced into bitesized pieces
- 1 cup Yellow squash diced into bitesized pieces
- 1/4 cup Red onion chopped
- 4 cloves Garlic sliced
- 1/2 tsp Dried oregano
- 1/3 cup Kalamata olives halved
- 2 tsp Capers
- 1/2 cup Chicken broth
- 2 tbsp Tomato paste
- 1/2 cup Orzo pasta
- 4 slices Crusty bread
- 2 tbsp Fresh parsley chopped
Instructions
- Season the chicken on both sides with salt and pepper.
- Heat a non-stick pan over medium heat. Once hot, add the oil. Brown the chicken on both sides then remove from the pan and set aside.
- Add the eggplant and squash to the pan. Sauté until nicely browned. Then add the onion, garlic, and oregano; sauté until softened. Stir in the olives, capers, broth, and tomato paste. Bring to a low simmer, stirring occasionally, add the chicken to the pan and cook to an internal temperature of 160 degrees using a thermometer. (The sauce should be a thickened creamy consistency, add more broth during cooking if needed to thin out or to add a bit more volume to the sauce).
- In the meantime, in a pot of salted boiling water, cook the orzo according to the directions on the package. Drain well, drizzle with olive oil, season with salt and pepper to taste. Set aside and keep covered to stay warm until serving.
- Serve all together with bread. Garnish with parsley.
Nutrition
Calories: 435kcalCarbohydrates: 59gProtein: 24gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 36mgSodium: 772mgPotassium: 698mgFiber: 5gSugar: 6gVitamin A: 429IUVitamin C: 15mgCalcium: 70mgIron: 4mg
Tried this recipe?Let us know how it was!