chicken pasta puttanesca

By Nancy Wekselbaum
chicken pasta puttanesca

ingredients

  • 6 oz. (dry weight) campanelle or fusilli pasta
  • Salt and freshly ground black pepper
  • ¾ cup THE GRACIOUS GOURMET ROASTED RED PEPPER ARTICHOKE TAPENADE
  • 2 tablespoons drained capers
  • ¼ teaspoon anchovy paste
  • Dash crushed red chili flakes
  • 2 tablespoons cream
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons chopped fresh basil
  • ½ cup Kalamata or other olives

instructions

  1. Cook pasta according to package directions.
  2. In a separate pot, stir in THE GRACIOUS GOURMET ROASTED RED PEPPER ARTICHOKE TAPENADE, capers, anchovy paste, olives and chile flakes. Cook 1 minute, or until chicken is done.
  3. Drain pasta; Stir in cream and sauce mixture. Heat through. Divide onto serving plates; top each serving with cheese and basil.
  4. Serve immediately.

Can be served with sautéed chicken, sausage or other protein.

Posted in main course