Chicken Puttanesca

CHICKEN PUTTANESCA
Sauté boneless skinless chicken breast halves in olive oil over medium heat (3 minutes per side). Add 1 tbsp. minced garlic, 28 oz. can of crushed tomatoes, 1/4 cup sliced black olives and 2 tbsp. capers (drained and rinsed), along with a pinch of red pepper flakes. Cook until sauce thickens and chicken is cooked through. Serve over cooked angel hair pasta.

TOSSED GREEN SALAD

FRENCH BREAD

SPUMONI ICE CREAM
Pick up this Italian favorite in the Freezer Section.

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