Page 225 - 28_Days_of_Clean_Eating.sanet.cd

Chicken Pasta Puttanesca

Dairy-Free
This zesty Italian favorite can be made with most ingredients you
already have on hand. The olives and capers give a briny flavor
to the sweet tomatoes, and the spicy kick from the crushed red
pepper can be tamed or pumped up depending on how you like it.
Garnish the pasta with fresh parsley, if desired.
Perfect Pair: This dish goes well with a classic Caesar salad. To
make, chop romaine lettuce and drizzle it with Creamy Caesar
Dressing (page 304). For a modern twist, grill halved romaine
hearts before drizzling them with the dressing.

12 ounces 100% whole- 2 garlic cloves, minced
grain penne ¼ teaspoon crushed red
4 boneless skinless chicken pepper
breasts, cut into 1-inch 1 (28-ounce) can crushed
pieces tomatoes in puree
½ teaspoon salt ½ cup chopped pitted
½ teaspoon freshly ground Kalamata olives
black pepper 2 tablespoons capers
2 tablespoons avocado oil
1. Cook the pasta according to the package directions; drain, and
keep warm.
2. Sprinkle the chicken evenly with salt and pepper. Heat the oil in
a Dutch oven over medium heat. Brown the chicken for 5 min-
utes, stirring occasionally.
3. Add the garlic and crushed red pepper. Cook for 2 minutes or
until the garlic is tender.
4. Add the tomatoes, olives, and capers. Bring to a simmer. Cook for
5 minutes or until the sauce is bubbly.
5. Add the cooked pasta to the sauce; toss well to coat. Divide the
chicken pasta among serving plates.

Serves 4. Prep time: 10 minutes. Cooking time: 15 minutes. Total time: 25 minutes.

Per serving: Calories: 710 Fat: 17.6g Saturated Fat: 3.9g Protein: 63.6g
Carbohydrates: 76.1g Fiber: 11.9g

224 28 Days of Clean Eating