Puttanesca Fresca

Name: Puttanesca Fresca
Total time: 25 min
Yield: 6
Ingredients: 1 lb. rigatoni; 1 lb. boneless, skinless chicken breasts; 1 lb. tomatoes; 1/4 c. pitted Kalamata olives; 1/4 c. fresh parsley; 2 tbsp. capers; 2 cloves garlic; 1 tbsp. red wine vinegar

By The Good Housekeeping Test KitchenPublished: Jul 13, 2015

Mike Garten

Yields:

Total Time:

25 mins

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Freshen up your pasta with this Puttanesca Fresca.

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Ingredients

1 lb.
rigatoni
1 lb.
boneless, skinless chicken breasts
1 lb.
tomatoes
1/4 cup
pitted Kalamata olives
1/4 cup
fresh parsley
2 Tbsp.
capers
2
cloves garlic
1 Tbsp.
red wine vinegar

Directions

1. Step 1Bring a pot of water to a boil and cook 1 pound rigatoni according to package directions.
2. Step 2Heat grill pan over medium heat. Toss 1 pound boneless, skinless chicken breasts with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Add chicken to grill pan and cook for 10 minutes. Use tongs to flip chicken over and grill until cooked through, about 5 to 10 minutes more.
3. Step 3While chicken cooks, chop 1 pound tomatoes, 1/4 cup pitted Kalamata olives and 1/4 cup packed fresh parsley. Once chopped, add to a medium bowl.
4. Step 4Drain 2 tablespoons caper, chop, and add to bowl.
5. Step 5Using a garlic press, crush 2 cloves garlic into bowl.
6. Step 6Add 1 tablespoon red wine vinegar, 2 tablespoons olive oil, and 1/2 teaspoon salt to bowl.
7. Step 7Remove chicken from grill pan. Thinly slice chicken and add to the bowl.
8. Step 8Add cooked rigatoni to the bowl and toss everything together until well combined.