ON THE
TABLE IN30
MINUTESCHICKEN PUTTANESCA
MAKES 4 SERVINGS
⅓ cup olive oil, divided
1 large onion, chopped
4 cloves garlic, chopped
1 796 ml can Mutti Peeled
Tomatoes, crushed
⅓ cup Kalamata olives, pitted and halved
3 tbsp chopped drained capers
1 tbsp chopped anchovies
1 tbsp Mutti Tomato Paste
salt and pepper
4 chicken breasts, cut into strips
fresh oregano and parsley, finely chopped
(optional)
Heat ¼ cup oil in saucepan set over medium-
high heat; cook onion and garlic until lightly
browned, 3 or 4 minutes. Add tomatoes; sim-
mer for 5 minutes.
TEST
KITCHENTIP
Adding a touch of Mutti
Tomato Paste is a clever
way to thicken up tomato-
based sauces. And because
it’s made from slow-cooked
tomatoes, it packs a huge
punch of flavour.Add olives, capers, anchovies and tomato
paste; simmer for 10 minutes. Season with
salt and pepper.
Meanwhile, season chicken with salt. In
large skillet set over medium-high heat, cook
chicken in remaining oil, turning once, until
browned and cooked through, 6 to 8 minutes.
Transfer chicken to serving platter; spoon
sauce over top. Garnish with oregano and
parsley (if using).
PER SERVING 245 cal, 30 g pro, 5 g total fat (2 g sat. fat),
20 g carb (5 g dietary fibre), 170 mg chol, 685 mg sodium.Serve this dish with
your favourite pasta.