One Skillet Chicken Puttanesca

• Gluten free

• Meat

  • 4 Chicken breasts, boneless skinless
  • 1 Salt and pepper to season the chicken

• Produce

  • 2 tbsp Basil, fresh
  • 1 cup Cherry tomatoes
  • 3 Garlic cloves
  • 2 Onions, medium

• Canned Goods

  • 2 tbsp Tomato paste

• Condiments

  • 3 tsp Capers, mini
  • 15 Olives, black pitted

• Baking & Spices

  • 1 pinch Red pepper flakes

• Oils & Vinegars

  • 1 Olive oil to fry

• Beer, Wine & Liquor

  • 1/2 cup White wine

Found on deliciousmeetshealthy.com

Ingredients

• salt and pepper to season the chicken, and to season the meal later
• 4 boneless skinless chicken breasts
• olive oil to fry
• ½ cup white wine (or vegetable broth or water), divided
• 2 medium onions, peeled and coarsely diced
• 1 cup cherry tomatoes, halved
• 2 Tbsp tomato paste
• 3 garlic cloves, minced
• 15 black pitted olives
• 3 tsp mini capers
• 2 Tbsp chopped fresh basil
• pinch of red pepper flakes (optional)

Directions

• Brush the chicken breasts lightly with olive oil and season with salt and pepper on both sides. Heat 1 Tbsp of olive oil in a large skillet over medium high heat and then sear the chicken breasts on both sides until nicely colored and almost done. Transfer to a plate.
• Add ¼ cup of white wine (or vegetable broth, or water) to the hot skillet to deglaze – scrape any bits of chicken that may have stuck on the bottom. Add the chopped onions and cook until the onions are translucent and soft – 5 - 6 minutes.
• Add the chopped tomatoes and 2 Tbsp tomato paste. Season with some salt, freshly ground black pepper and a pinch of red pepper flakes if you like it spicy. Stir well and add the other ¼ cup of white wine and cook covered with a lid for about 7 - 8 minutes until the tomatoes are tender and the sauce has thickened.
• Stir in the the olives, capers and minced garlic, and cook for another couple minutes.
• Add the chicken breasts into the skillet. Cover, and cook for 10 minutes covered, or until the chicken breasts are thoroughly cooked.
• Sprinkle with the chopped basil and serve either with gluten free noodles, zoodles or over rice.

Nutrition