Chicken Puttanesca

Another cooking first for me, using anchovies in a recipe.  I have heard somewhere along the way that anchovies are the ingredient in many Italian dishes that Americans don't know they love.  I personally thought they were going to be completely icky but this recipe was good so I guess they must have enhanced the flavor. 

Chicken Puttanesca

Recipe adapted from Cooking Light Magazine

1 1/2 Tbsp. olive oil
1 lb. chicken breasts, cut into bite-sized pieces
1/4 c. minced fresh onion
3 garlic cloves, minced
2 large tomatoes, chopped
1/4 c. sliced green olives
1 Tbsp. chopped fresh oregano
1/2 c. finely chopped fresh spinach
1 1/2 tsp. capers, chopped
1/4 tsp. salt
1 canned anchovy fillet, chopped
12 oz. angel hair pasta

Instructions:

Cook pasta according to package directions.

Heat 1 Tbsp. olive oil in a large skillet over medium-high heat.  Add chicken to pan; cook 5 minutes or until done.  Remove chicken from pan and keep warm.

Add remaining olive oil, onion, and garlic; saute 1 minute.  Add tomato and remaining ingredients.  Bring to a simmer and cook for 9 minutes or until sauce is slightly thickened.  Add chicken to sauce.

Serve over angel hair pasta.


Husband Rating: No husband rating as he was out of town this night.  Maybe another time...
Food for Thought: Though I liked this recipe, it was a bit strong in flavor for the boys.  I would maybe try cutting back on the olives and capers and upping the garlic and tomatoes for them next time just to soften the flavor a bit.