Violet Baudelaire: Dinner is served. Puttanesca.
I love "A Series of Unfortunate Events".
The books and the movie.
Not an actual series of unfortunate events...who enjoys unfortunate events?
I guess if you enjoyed them, they wouldn't be unfortunate, they'd be quite fortunate.
{but I digress}
Since Husband is now Chubsband, I'm being supportive of his diet and exercise.
And since reading the aforementioned books, I've wanted to try Pasta Puttanesca and lo and behold, I found a pretty easy recipe on Southbeachdiet.com
Chicken Puttanesca
Ingredients:
4 teaspoons extra-virgin olive oil, divided
4 large boneless, skinless, thin-sliced chicken breast cutlets {i found frozen chicken breast filets}
Salt and black pepper
6 garlic cloves, minced
1 can (28 ounces) plum tomatoes, chopped {i used diced tomatoes}
1/2 cup kalamata olives, pitted and chopped
2 tablespoons capers, drained
1/4 teaspoon crushed red pepper flakes {i didn't add these for fear of children screaming}
1 tablespoon fresh lemon juice
1/4 cup chopped fresh basil
8 ounces whole-wheat pasta {can also use regular}
Preheat oven to 250°F. Warm 2 teaspoons of oil in a large nonstick skillet over medium-high heat until hot. Season cutlets with salt and pepper; add to hot pan and cook 3 minutes, until browned. Flip; cook 1 minute. Transfer cutlets to a baking sheet; cover with foil and place in oven to keep warm.
Add remaining 2 teaspoons of oil to the same skillet over medium heat. Add garlic and cook 10 seconds, stirring. Add tomatoes, olives, capers, and pepper flakes and bring to a simmer. Cook 5 minutes, until slightly thickened, stirring to break up tomatoes. Stir in lemon juice and basil.
Meanwhile, cook pasta according to package directions; drain. Toss with tomato sauce; serve with cutlets.
♥ K8
