Serve with pasta.
2 tablespoons olive oil
1/4 cup diced pancetta
1/4 cup minced fresh onion
2 red chili peppers, diced
3 garlic cloves, minced
28 oz can of Italian whole cherry tomatoes (Cento brand)
1/4 cup sliced green olives
1 tablespoon chopped fresh oregano
1 1/2 teaspoons capers, chopped
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
1 canned anchovy fillet, chopped
3 tablespoons olive oil
4 (4-ounce) skinless, boneless chicken breast cutlets
4 slices provolone cheese
Salt and pepper
8 oz fettuccine
Make the sauce
Heat the oil in a large saucepan. Add the pancetta onion, and garlic; sauté 1 minute. Add tomatoes and remaining ingredients. Bring to a simmer, and cook for 15 minutes or until sauce is slightly thickened, stirring occasionally.
Cook the pasta al dente and drain.
For the chicken
Coat the chicken cutlets in flour, salt, and pepper. Shake off excess. Heat the oil in a large skillet and cook the cutlets about 2-3 minutes on each side until golden. Top each cutlet with a slice of cheese and cover the pan. Cook for a minute or two until the cheese melts.
Mix the cooked pasta with the sauce. Place an equal portion of pasta in four individual pasta bowls. Top with the chicken and serve.
Oven Roasted Zucchini
Two large Zucchini sliced into 1/4″ thick rounds
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
3 tablespoons Parmesan cheese
Preheat the oven to 375 degrees F and line a baking sheet with foil. Coat the foil with olive oil cooking spray.
Place zucchini rounds in a bowl. Add oil and spices to the bowl and toss zucchini to coat.
Lay zucchini on the prepared baking sheet in a single layer.
Bake for 10 minutes. Remove from the oven and sprinkle with Parmesan cheese. Return to the oven for 5 more minutes.
October 4, 2019 at 8:29 am
This we’ve got to try!
Dorothy's New Vintage Kitchen
October 4, 2019 at 8:43 am
What a lovely dish!
Our Growing Paynes
October 4, 2019 at 10:13 am
What a lovely fresh looking dish. Fabulous flavours. 🙂
For the Love of Cooking
October 4, 2019 at 11:06 am
I love anything with puttancesca! It looks terrific.
October 4, 2019 at 11:48 am
This looks so yummy!
Pingback: Chicken Puttanesca Dinner — jovina cooks | My Meals are on Wheels
October 11, 2019 at 10:42 am
We liked everything about this meal, but especially the sauce. Thanks Jovina.
October 11, 2019 at 10:44 am
Thank you so much for making these recipes and for letting me know you liked them.
October 12, 2019 at 8:13 pm
Reblogged this on Crackling Pork Rinds.