Chicken Puttanesca Dinner

jovina cooks

Chicken Puttanesca

Serve with pasta.

4 servings

Ingredients

Sauce
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

Chicken
3 tablespoons olive oil
4 (4-ounce) skinless, boneless chicken breast cutlets
4 slices provolone cheese
Flour
Salt and pepper
8 oz fettuccine

Directions

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…

View original post 178 more words