New weight watchers plan: spaghetti alla puttanesca with chicken

Main Dish
4 servings
15 min
25 min
Very Easy


Number of serving: 4
8 ounces dry whole wheat spaghetti

2 teaspoons olive oil

1-1/4 pounds skinless

1 small onion

20 kalamata olives

2 tablespoons capers

1 teaspoon dried oregano

4 cloves garlic

1 teaspoon crushed red pepper

1/2 cup full-flavored red wine

28 ounces diced tomatoes in juice

Salt and fresh ground pepper to taste

1/2 cup fresh parsley


  • Put salted water on to boil for pasta and prepare pasta according to package directions, minus two minutes from al dante.
  • As you wait for the water to boil and the spaghetti to go in, heat oil in a large skillet over medium-high heat.
  • Season chicken pieces with salt and pepper and cook, searing each side, until just cooked through. Remove chicken to a platter and cover with foil to keep warm.
  • In the same skillet, add onion, olives and capers. Saute until onions are just translucent, about 3 minutes, and add garlic, oregano and red pepper. Saute until fragrant, 30 seconds to 1 minute.
  • Add wine and deglaze the skillet. Continue to cook until the wine is nearly evaporated. Add tomatoes and stir to combine.
  • The water should be ready by now, add the pasta and let the sauce reduce while the pasta cooks. Add 1/4 cup of parsley and salt and pepper to taste to the sauce.
  • When the pasta is 2 minutes from al dante, drain and add to the sauce. Stir the pasta in and continue to cook for 2 minutes.
  • Plate, top with remaining parsley and serve with chicken.


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