R.O.D Chicken Puttanesca

Yummy recipe!  I didn't use the red pepper flakes-I added black pepper and I eliminated the anchovy paste and it still rocked!

Ingredients

• 2 tablespoons olive oil
• 4 (4 ounce) skinless, boneless chicken breast halves
• 3 cloves garlic, minced
• 1 (10.75 ounce) can Campbell's® Condensed French Onion Soup
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1/3 cup pitted kalamata olives, cut in half
• 3 tablespoons rinsed and drained capers
• 1/8 teaspoon crushed red pepper flakes
• 2 teaspoons anchovy paste

 

Directions

1. Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
2. Reduce the heat to medium. Add the garlic to the skillet and cook and stir for 1 minute. Stir in the soup, tomatoes with liquid, olives, capers, red pepper and anchovy paste, if desired, and heat to a boil. Cook for 10 minutes or until the soup mixture is reduced to 2 cups.
3. Return the chicken to the skillet. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through.

Nutritional Information

Amount Per Serving  Calories: 286 | Total Fat: 16.5g | Cholesterol: 61mg Powered by ESHA Nutrient Database

Nutritional Information Chicken Puttanesca

Servings Per Recipe: 4

Amount Per Serving

Calories: 286

• Total Fat: 16.5g
• Cholesterol: 61mg
• Sodium: 1432mg
• Total Carbs: 10.6g
•     Dietary Fiber: 2g
• Protein: 23.8g

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