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Have you ever eaten pasta puttanesca? If you have, then you know that the best part of the dish is the irresistibly complex sauce of tomatoes, capers, olives, and anchovies. Today, I’ve let those much-loved flavors act as the inspiration behind this chicken puttanesca dish (but I’ve left out the anchovies, so no need to worry if you’re not a fan). Served with some orzo pasta, this super-easy dish is just the thing to make on the eve of Thanksgiving. Bon appetit!
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PREP: 15 MINS TOTAL TIME: 25 MINS
SERVINGS:4
INGREDIENTS
3/4 pound orzo
1/4 cup extra-virgin olive oil, divided
1/3 cup chopped fresh parsley
Coarse salt and ground pepper
3 large cloves garlic, finely minced
3 tablespoons capers plus 1 tablespoon brine
4 chicken cutlets (about 1 pound)
1 can (28 ounces) diced tomatoes
1/2 cup chopped Kalamata olives
DIRECTIONS
STEP 1
Cook orzo according to package instructions; drain and transfer to a bowl. Add 2 tablespoons oil and the parsley. Season with salt and pepper.
STEP 2
In a medium bowl, whisk garlic, 1 tablespoon oil, the brine, and 1/2 teaspoon pepper; toss with chicken.
STEP 3
In a large nonstick skillet heat remaining tablespoon oil over medium-high. Cook chicken until golden and cooked through, 5 to 8 minutes, flipping halfway through. Transfer to a plate. Add tomatoes and their liquid, olives, and capers to skillet; boil until thickened, 4 minutes. Stir in any juices from chicken and season with salt and pepper. Serve chicken with orzo and sauce.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
Chicken Puttanesca with Orzo – Everyday Food with Sarah Carey
